Mark Steuer, the executive chef at Chicago's Lowcountry-inspired Carriage House, is a Southern boy at heart--but when a cornbread craving strikes, he swings for the Yankees. A healthy dose of honey and sugar gives the cornbread enough sweetness that some might mistake it for cake. Steuer smartly keeps the skillet bread balanced with tang, namely from buttermilk and sour cream. While at the restaurant Steuer pairs small skillets-for-two with seasonal preserves like blood-orange marmalade with smoked foie gras butter, we enjoyed it with a smear of butter, a drizzle of honey and a sprinkle of flaky salt.
Buttermilk CornbreadRecipe adapted from Mark Steuer, Carriage House, Chicago
Yield: 16 servings
Cook Time: 25 minutes