Per my recipe for Plum Rosewater Jam, I still have these wonderful, tasty plums… and today knocked out my cornbread recipe for clients.
I love using plums in this cornbread recipe. It’s unexpected, the plums add color and so much flavor, and seasonally ideal if you are wanting cornbread in a meal. Of course, you can skip the plums, but try it out first…. you will love it! Usually, I will glaze the top with honey for shine and “sticky” finger licking effect, by just brushing on some warmed honey. Today I skipped that step because I served it with my Barbacoa Seasoning and Molasses Grilled Pork Tenderloin, and the molasses was sticky enough… Otherwise, there would have been honey all over this cornbread.
1 1/4 cup all-purpose flour
1 1/4 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon kosher salt
1 tablespoon baking powder
12 tablespoons melted unsalted butter, plus extra for the baking vessel
2 large eggs, beaten
1 cup whole milk
3-4 large plums or 6 small plums
- Preheat your oven to 400 degrees. Prepare a baking dish or cast iron skillet by rubbing the bottom and sides with butter. Halve or quarter the plums, and remove the pits.
- In a mixing bowl combine the dry ingredients, flour, cornmeal, sugar, salt, and baking powder. Give it a good mix with a wooden spoon to blend evenly.
- Measure out your milk in a liquid measuring cup. Add the two large eggs and mix together, blending the eggs into the milk.
- Pour the milk mixture into the dry ingredient mixing bowl along with the melted butter. Stir in, not mix, to a wet sticky batter. Stir evenly.
- Pour the cornbread batter into the buttered baking dish. If using a well-seasoned cast iron skillet, melt the butter in the pan and pour in the batter evenly. Top the cornbread with the cut plums decoratively. Place the pan or baking dish into the oven and bake 20-25 minutes. Check the “doneness” as you would a cake.
- Remove the cornbread from the oven and let rest 5 minutes before cutting… those plums are going to be lava hot, so watch your first bite! Enjoy!