Classic Buttermilk Cornbread
page 34
Southern Panzanella Salad
page 33
Blackberry-Lemon Cornmeal Bundt
MAKES 1 (10-CUP) BUNDT CAKE
1⅓ cups unsalted butter, melted
¾ cup sugar
½ cup clover honey
⅓ cup whole buttermilk, room temperature
4 large eggs, room temperature
1 large egg yolk, room temperature
4 teaspoons packed lemon zest
2 tablespoons fresh lemon juice
1⅔ cups self-rising white cornmeal mix
1½ cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup seedless blackberry preserves
Lemon Glaze (recipe follows)
Garnish: fresh blackberries, fresh mint, lemon zest
1. Place a heatproof wire rack directly on oven rack, creating a sturdy, metal, cross-hatched surface to help keep pan level. Preheat oven to 325°.
2. In a large bowl, whisk together melted butter, sugar, honey, buttermilk, eggs, egg yolk, and lemon zest and juice.
In a medium bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda.
