Last year I attended the Harlem Eat Up Festival, which is an outdoor food festival with numerous tents serving food and drinks originated in Harlem. This event is co-founded by celebrity chef Marcus Samuelsson, who also owns the restaurant Red Rooster. The proceeds go to non-profit organizations feeding the needy in New York. The gift bag that was given out that day had several cards with recipes on it, which I of course saved and cherished. One of them had the recipe for Red Rooster’s cornbread, without a doubt a yummy little delicacy. I made it just the other day, and here is the recipe, you will thank me….
What you’ll need:
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp dried Aleppo flakes
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup sour cream
- 1/3 cup buttermilk
- 2 tbsp olive oil
- honey butter (3/4 cup butter, 1/4 cup honey)
Preheat oven to 400 degrees.
Combine flour, cornmeal, sugar, baking powder, Aleppo flakes and salt in a large bowl.
In a separate bowl, whisk together the egg, sour cream, buttermilk and olive oil. Combine the two mixtures and stir until it is a smooth consistency.
Pour the batter into a 9 x 5 inch loaf pan sprayed with cooking spray. Bake in the oven for 22 – 25 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown.
Prepare honey butter and apply on top of the cornbread.