Poirier's Louisiana Style Cornbread
A spicy spin on a classic cornbread recipe, brought to you by Willy, one of Heartbeat’s amazing cooks. The hypnotic hot sauce swirl and the sweet honey butter glaze makes this cornbread a serious treat as a side dish to your favourite Southern Meals.
WHAT YOU'LL NEED:
- 3/4 Cup Cornmeal
- 1 1/4 Cup Milk
- 1 Cup All Purpose Flour
- 1/3 Cup Sugar
- 1 Tbsp Baking Powder
- 1/2 Tsp Salt
- 1 Egg
- 1/4 Cup Canola Oil
- 2-4 Tbsp Poirier's Louisiana Style
- 2 Tbsp Honey
- 2 Tbsp Butter
- Large Mixing Bowl
- Small Mixing Bowl
- Cast Iron Pan/Oven Safe Pan
- Small Sauce Pot
STEP 1: Preheat oven to 400 °F. Meanwhile, into a large mixing bowl add milk and cornmeal. Whisk well to combine and let stand for 5 minutes.
STEP 2: Into a separate mixing bowl, add flour, sugar, baking powder, and salt. Stir well to combine.
STEP 3: Add egg and canola oil into cornmeal mix and whisk to combine. Then, add dry mixture in and continue to stir just until combined (be sure not to over mix!).
STEP 3: Pour mixture into a lightly greased oven safe pan and drizzle Poirier's Louisiana Style on top. Gently swirl with a fork. Place into oven and bake for 20 minutes.
STEP 5: Meanwhile, add butter to a small sauce pan over low heat. Once melted, pour in honey and stir to combine. Monitor closely to ensure the butter doesn't burn.
STEP 6: Remove from oven and pour honey butter mixture over top making sure to fully coat.
STEP 7: Let cool for 5-10 minutes, then slice and enjoy!