Kitty McKay: Zen cornbread (recipe)

Feeling disconnected? Come on a journey as we delve into a cool way to create yumminess in your kitchen, while making moments matter. Learn a style of cooking that heals that we’ll continue exploring in upcoming Nashville Social Club food columns.

Cornbread, like so many recipes, is pretty standard. I mean at this point just about every twist has been created. Where I focus is introducing elements that have the power to elevate something from basic to phenomenal with ease.

My extensive international cooking and business background (and busy life) has inspired me to find ways to do this simply, and my goal is to help you feel at home whipping up food and in an emotional space that benefits the creator and the eater.

I spent the early part of my life learning mindfulness from some of the world's wisest teachers and discovered that my purpose is to do whatever I can to help people heal themselves and our community. I do this through my hospital work, with our warm vibe tribe at Nashville Social Club and in my daily life. Along the way, I’ve learned the power of being intentional in the moment—especially while cooking.

At Nashville Social Club, we have two sayings we live by. The first is "Love all Ya'll.” The next which is no less important is that we serve "Lovin' From the Oven.” These guiding principles are more than branding. They originate from the understanding that love is THE ingredient that elevates us as people – heart and soul.

When we cook with love, it is healing for everyone involved. It ripples out and is felt by the maker as much as the recipients. As modern-day kitchen creators, mindful/healthy eating is often compromised due to hectic schedules. In our restaurant however, shortcuts are not what we do. We make our own dressings, freshly bake our desserts, house-churn the butter for our biscuits and use local honey from MisBeehaven Farm in Dayton.

The health benefits of local honey are vast, including improved immunity and as a shield against seasonal allergies. We are also proud to carry MisBeehaven Farm honey in our retail store. Extra benefit alert: scrumptious honey (like theirs) is divine atop your Zen cornbread, baby!

Let’s set the stage. For this recipe, the elements that elevate this recipe are first, the use of a cast iron pan, which results in a beautiful golden crunchy crust; second, luscious local honey and damn good salted butter as toppings and finally, in a minute, we will address redirecting your wandering mind to focus on healing while preparing this treat.

Ingredients

1 1/4 cups coarsely ground yellow cornmeal (I prefer organic and yellow looks better than white)

3/4 cup all-purpose flour (you can substitute gluten free 1:1)

1/4 cup granulated sugar (or use coconut sugar for a lower glycemic impact)

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup whole milk

1 cup buttermilk (in a pinch, you can add a tablespoon of fresh lemon juice or vinegar as a substitute)

2 eggs, lightly beaten

8 tablespoons butter, melted

Directions

Time to get toasty, inside and out. Preheat oven to 425 degrees Fahrenheit and place a dry, 9-inch cast iron skillet inside the middle of the oven to heat while you make the batter. The skillet is going to get piping hot and help sear the outside of your crust.

Now here’s the magic part: Before you mix, pause. Breathe deeply three times. Stop yourself from reviewing your day’s parade of “blah, blah, blah.” Instead, lovingly picture who you’re preparing this for, feel how fortunate you are to be sharing this feast with them. Let gratitude for this moment fill you as you keep breathing.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about one tablespoon for the skillet later on. Breathe deeply three more times.

Carefully remove the hot skillet from the oven. (Dude. It’s hot!) Reduce oven temperature to 375 degrees Fahrenheit. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven.

Bake until the center is firm, and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Breathe deeply three more times, in and out. Cut into wedges and serve from the cast iron, at your table, individually slathered with damn good butter, local honey, and the love of your beloved peeps. Hope your Zen cornbread is ahhhhhsome.

Kitty McKay is the owner of Nashville Social Club in Carson City.