Monday, April 25, 2011

Simply the Best

One of the first restaurants I got to check out when Alex and I moved to DC was Art and Soul. It was restaurant week and I went with a couple of new girlfriends.

Dinner was pretty incredible. We shared a bottle of wine and I had some delicious pork chops. The best part of meal though was the cornbread. In fact, it was the best cornbread I have ever had in my entire life.

For my birthday, my friend Chantal got me Back to the Table by Art Smith, head chef at Art and Soul along with Wes Morton. There was a recipe for cornbread in side, but Chantal could tell it wasn't the one from the restaurant so she sent an email to Art and Soul and they shared their recipe.

I made some this weekend and fell in love all over again. Best corn bread ever.

Chef Art Smith's Cornbread Recipe, Served at Art & Soul
Makes 12
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup corn flour
  • 1/2 cup white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup sour cream
  • 1/4 cup melted butter
  • 1 egg
  • 1 cup shredded cheddar cheese

Preheat oven to 325 degrees. Butter and flour a muffin tin, set aside. Combine all dry ingredients in a medium bowl and mix thoroughly. Whisk in melted butter.

In a large mixing bowl, combine egg, sour cream, and milk. Whisk until smooth.

Stir in dry ingredients and mix until smooth. Using a spatula, fold in cheddar cheese.

Pour batter in prepared muffin tin.

Bake for approximately 14 minutes, or until golden brown.

Serve warm with honey butter.

1 comment:

  1. That looks wonderful with the cheese mixed in.