Truffles are in full season and while we love the flavors, truffles themselves can be QUITE expensive! Instead, we've been enjoying truffle-infused items from our pantry. This recipe for cornbread makes a great accompaniment to a bowl of soup on a chilly fall day.
Note: While this recipe calls for an 8X8" baking dish, we used 3 small cast iron skillets. And instead of greasing with olive oil, we placed a half teaspoon of bacon fat in each skillet and warmed them in the oven preheating Just adding a bit of southern flair!
- 1 tablespoon extra virgin olive oil
- 1 cup flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon truffle salt
- 1cup plus 2 tablespoons buttermilk
- 2 large eggs
- 3 tablespoons White Truffle Oil
- 3 tablespoons Dr. Pescia Acacia Honey
- 1/4 cup melted unsalted butter
- 15 pieces Truffle Flakes
Preheat oven to 350° F. Brush an 8x8-inch square pan with the olive oil. In a large bowl, whisk together the durum wheat flour, cornmeal, baking powder, and salt.
In a medium bowl, whisk together the buttermilk, eggs, truffle oil, and honey. Whisk thoroughly until the honey is dissolved. Add the buttermilk mixture to the flour mixture. Add the melted butter and truffle flakes and stir with a wooden spoon until blended.
Pour the batter into the prepared pan, transfer the pan to the center of the oven, and bake until a toothpick inserted in the center of the cornbread comes out clean, 30 minutes.