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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Fresh Corn Bread

Category: Sides  |  Permalink

Published: Friday, October 26, 2012

 

Fresh-Corn Cornbread

Recipe adapted from chef Red Hauge, Dragon Ranch, Chicago

Yield: One 9-by-13-inch pan or a 10-inch skillet of cornbread

Cook Time: 1 hour

INGREDIENTS

Cornbread

1½ sticks unsalted butter, melted, plus 1 tablespoon at room temperature for greasing the baking dish

1 cups all-purpose flour

ø cup fine yellow cornmeal

¼ cup granulated sugar

1½ teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon table salt

2½ cups corn kernels (fresh or thawed frozen)

2 large eggs

1½ cups well-shaken buttermilk

Honey-Bourbon Butter

8 tablespoons (1 stick) unsalted butter at room temperature

2 tablespoons bourbon

2 tablespoons honey

DIRECTIONS

1. Make the cornbread: Preheat the oven to 375æ. Use the room-temperature butter to grease the bottom and sides of a 9-by-13-inch baking dish or a 10-inch cast-iron pan (if using cast iron, once the pan is greased, place it in the oven to get piping hot while mixing the cornbread batter--the hot surface creates and even crispier, caramelized crust).

2. In a fine-mesh sieve set over a large bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a food processor, pulse the corn kernels until roughly puréed. Scrape the corn purée into a large bowl and whisk in the melted butter, eggs and buttermilk. Stir the flour mixture into the corn-buttermilk mixture until just combined. Scrape the batter into the prepared baking dish. Bake until the cornbread is golden and resists light pressure, and a toothpick inserted into the center comes out nearly clean, about 30 minutes. Remove from the oven and cool on a wire rack for 30 minutes.

3. While the cornbread cools, make the honey-bourbon butter: In the bowl of a standing mixer, add the butter. Use the whisk attachment to whip the butter on high speed until airy and light, about 1 minute. Reduce the speed to medium-low and add the bourbon. Once the bourbon is incorporated, add the honey and whip until well combined.

4. Slice the cornbread and serve with generous schmears of the honey-bourbon butter.

Gonna make some with Chili tonight!!

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