To get loft on the dome, this recipe calls for a double batch (spoiler alert: single batch cake kettle coming soon!). Cornbread mixes from a box are available at your local grocery store or you can make it from scratch following any one of the very good recipes that are out there, such as Anson Mills Black Skillet Cornbread. For an elevated presentation, finish with jalapeno honey-butter.
INGREDIENTS
Two boxes of cornbread mix or double batch of your favorite recipe.
Tblsp of softened unsalted butter and dusting of flour for kettle preparation.
DIRECTIONS
Oven: Lower racks to bottom third and turn heat to 350F.
Prepare kettle by generously coating the inside surface with unsalted butter and a layer of flour to prevent the cornbread from sticking. Turn the kettle upside down on a work surface and pat out extra flour then set it back right side up.
Make recipe and add contents to kettle.
Place on oven rack uncovered and bake for 90 min, until a wooden skewer inserted into the bottom-center comes out clean.
Wearing mitts, remove kettle from oven and place on stovetop. Allow 20 min to set. Then place a cooling rack upside down on top of the kettle so that the narrow width spans handle to handle. Grab hold of the rack and handles and turn-out to rest on the cooling rack. Allow 15 min to cool.
Level the cake by using a serrated bread knife with a lengthy blade. Get down to eye level and cut an inch off the bottom (formerly the top) so that the dome is level and stable . Transfer to a serving platter. Serve with salted butter. And there is always the option to baste with melted butter.
Jalapeno Honey-butter:
1/2 cup of salted butter
1 jalapeno, seeds removed, chopped fine
1/4 cup of honey
1 Tblsp crushed red pepper flakes (optional)
Directions:
Add all ingredients to a mixing bowl. Whip with a hand mixer. Refrigerate.