Viral Savory Dot Cake

Savory Smokin' Dot Cakes

Recipe: Marisa Bucolo

Ingredients

Cornbread

  • 1 Cups Yellow Cornmeal
  • 1 Cups All-Purpose flour
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 2 large Eggs
  • 1 cups Whole Milk
  • 4 Tbsp Unsalted Butter, melted
  • 1 Tbsp Vegetable Oil (for pan)
  • LifeSpice Smokin’ Seasoning

WHIPPED HONEY BUTTER

  • 8 ounces Unsalted Butter, softened to room temperature
  • 3 Tbsp Honey
  • 1/3 Cups Powdered Sugar
  • Flaky Sea Salt, to taste

Method

Whipped Honey Butter

  1. Make sure 8 ounces unsalted butter, softened to room temperature has been sitting at room temperature for at least 30–45 minutes — it should be very soft and easy to press with a finger.
  2. Using a hand mixer or stand mixer, beat 8 ounces unsalted butter, softened to room temperature on medium speed for about 2 minutes until fluffy and pale.
  3. Add 3 tablespoons honey and 0.3 cups powdered sugar, then beat on medium-high for another 1–1m 30s until fully incorporated and smooth.
  4. Sprinkle in 0.3 teaspoons flaky sea salt and mix briefly on low to combine. Taste and adjust honey or salt as you like.
  5. Scoop into a small serving bowl or roll into a log in plastic wrap. Refrigerate until needed, then bring to room temperature before serving.

Cornbread

  1. Preheat your oven to 400°F (200°C). Place a 9-inch cast iron skillet (or baking dish) in the oven while it heats up.
  2. In a large bowl, whisk together 1 cups yellow cornmeal, 1 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoons baking powder, and 1/2 teaspoons salt until well combined.
  3. In a separate bowl, whisk together 2 large eggs, 1 cups whole milk, and 4 tablespoons unsalted butter, melted until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Carefully remove the hot skillet from the oven. Add 1 tablespoons vegetable oil (for pan) and swirl to coat. Pour in the batter and spread evenly.
  6. Bake for 20–21 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  7. Let the cornbread cool in the pan for 5 minutes before slicing and serving warm, topping with whipped honey butter and LifeSpice’s Smokin seasoning.