When our children were young, we spent summers close to home. I have fond memories of picnicking on Nantucket beaches. While little ones napped, the older kids would explore Nantucket’s within biking distance activities. The 350 year-old gristmill was a favorite. The charm of this recipe is the memory of grinding the corn to make the cornbread one lazy summer afternoon and my son, Brady, making it for the Thanksgiving table every year since. Making the whipped butter Thanksgiving morning has become a family tradition.
This cornbread is equally delicious the day after you make it. Toast it on a griddle with some butter. A drizzle of honey makes this bread almost dessert worthy.
3/4 cup cornmeal
1 1/4 cups flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons whipped butter
One pint heavy cream
1/4 teaspoon sea salt (optional)
1. Preheat oven to 375 degrees F and grease an 8-inch cake pan or a regular loaf tin.
2. Mix the cornmeal, flour, sugar, baking powder and salt in a bowl. Add the milk, egg, and whipped butter. Mix until it is a smooth batter and pour into the greased cake pan. Bake for about 25 minutes.
3. Cut into pieces and use remaining whipped butter to spread on top.
4. To make the whipped butter, pour one quart of heavy cream among 3 or 4 jars with tight fitting lids. Add 2 or 3 marbles to each jar and close tightly. Shake for several minutes until the cream becomes whipped butter. Alternatively, use Kitchen Aid Mixer.
Makes 1 loaf