Chef James, here:
Griddled Cornbread
Historically, Slovenian cuisine is pretty rustic. However, like Prague in Czech Republic, Ljubljana has had incredible creative growth from the chefs in the area and the future is wide open. Not to mention Ana Roš’s 3-Michelin Mecca. But I’m going to deviate from being directly inspired and just go with something I think is delicious.
The griddled cornbread is a Mabel Gray staple. We often use different fats in place of the butter. Think duck fat or schmaltz. But you can of course follow the recipe as-is and use butter. We highly recommend using the nicest cornmeal you can buy. We recommend Hampshire Farms from Detroit Eastern market.
The important part is to make the cornbread and let it cool. Then cut it into rectangles and griddle in a cast-iron with more butter. This cornbread is best served griddled and warm, like a french toast stick. You can just drizzle a high-quality honey over it or whip butter with sea salt and honey for a dreamy experience.
Any pickled vegetable is great as an accompaniment. We often use bread and butter pickles or (in this photo) spicy pickled cabbage. Even sauerkraut is a great choice.
The recipe
Yields 1 9x13 pan (about 12 portions)
You will need:
8 oz unsalted butter, melted
1 cup granulated sugar
4 large eggs
2 cups buttermilk (we use Guernsey, it’s the best)
1 teaspoon baking soda
2 cups high-quality cornmeal
2 cups high-quality bread flour
1 teaspoon kosher salt
Directions:
Grease a 9x13 pan and pre-heat oven to 375*F.
In a small pot, melt the butter and set aside to cool slightly.
Measure all dry ingredients and place in mixer, fitted with paddle attachment.
In separate bowl, measure all wet ingredients, except butter and whisk together until combined. Whisk the wet ingredients into the cooled melted butter.
Make a well in the center of the dry mixture.
Add wet into the dry.
Mix on 1st speed until just combined.
Scrap bowl with rubber spatula and mix till combined.
Place cornbread mixer into prepared pan.
Place in oven, bake for 15 min and rotate.
Bake for another 15-20 minutes until done.
To test if the cornbread is done insert at tooth pick in the center of the cornbread, if it comes out clean, the cornbread is finished. If it come out wet bake the cornbread a little longer until the toothpick comes out clean. Let the cornbread cool, slice into rectangles and griddle with more butter. Serve warm with whipped honey butter, pickles or the accompaniments you wish. Enjoy!