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Cornbread with Harissa Butter
Ingredients
- For the cornbread:
- 1 cup (140g) all-purpose flour
- 3/4 cup (120g) yellow cornmeal, preferably stone-ground
- 2 teaspoons baking powder, preferably aluminum-free
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (250ml) buttermilk
- 1/4 cup (4 tablespoons, 60ml) melted butter, salted or unsalted, cooled until tepid, plus 1/2 tablespoon of butter for greasing the pan
- 1 large egg
- 2 tablespoons honey
- For the harissa butter:
- 4 ounces (8 tablespoons, 115g) salted butter, softened to room temperature
- 1 teaspoon harissa, or to taste (see Note, below)
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