Dunsmoor’s Famous Cornbread

One of Anna’s favorite dishes from one of her favorite restaurants, Dunsmoor.

From a KCRW interview with the owner: “What’s the key to great cornbread? You need a hot pan, says chef Brian Dunsmoor. His version, which is based on a recipe by Edna Lewis, one of the greats of Southern cooking, incorporates Anaheim chilies (or Hatch, if you’ve got ’em) and cheddar cheese. And butter. Lots and lots of butter. ‘People have described the butter we put on it as slutty,’ Dunsmoor says with a laugh. He also asserts, ‘Cornbread should not be sweet. You put sweet stuff on top of cornbread.'”

There’s a link to a video of Brian Dunsmoor making the cornbread in the notes below.

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Dunsmoor's Famous Cornbread

  • Total time: 30 Minutes
  • Servings: 12 Servings

Ingredients

  • 4 Cups Cornmeal
  • 4 Cups Buttermilk
  • 6 Whole Eggs
  • 2 Cups Hook's Cheddar
  • 1 Cup Hatch or Anaheim Peppers
  • 4 tsp Baking Powder
  • 1 Tbsp Baking Soda
  • 1 tsp Salt
  • Clarified Butter, for baking
  • Butter, for topping
  • Honey, for topping

Directions

  • 1)

    Mix dry ingredients together — cornmeal,  salt, baking powder, and baking soda.

  • 2)

    In a separate bowl, mix eggs, buttermilk, cheese, and peppers.

  • 3)

    Combine dry and wet ingredients and mix well.

  • 4)

    Preheat your oven to 450°F.

  • 5)

    Place a 5-inch cast iron pan on a burner to heat up until it smokes.

  • 6)

    Add clarified butter to the bottom of the pan then add 3 oz of the cornbread mix.

  • 7)

    Place in the oven for around 12 to 14 minutes until golden brown and crisp (every oven will vary).

  • 8)

    Served warm topped with generous portions of butter and honey.

Notes

Instagram video of Chef Brian Dunsmoor making the cornbread: https://www.instagram.com/kcrwgoodfood/reel/DCU5gCWvyqk/

Source: https://www.kcrw.com/culture/shows/good-food/cornbread-recipe-dunsmoor