- 3 tbsp unsalted butter, at room temperature
- 1/4 cup + 1 tsp this little goat went to southeast asia, divided
- 6 tbsp unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 1 1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup lightly-packed dark brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- Fold about 1 teaspoon Southeast Asia sauce into your softened butter, making a delicious compound butter for topping your cornbread. Set aside.
- Preheat the oven to 400 degrees and place a 9-inch cast iron skillet, or baking dish, in the oven to preheat.
- In a large bowl, whisk together almost all of the melted butter (leaving about 1 Tablespoon for greasing your skillet), ¼ cup Southeast Asia sauce, buttermilk and Greek yogurt. Whisk in the eggs until well combined.
- Using a rubber spatula, fold in the cornmeal, flour, brown sugar, baking powder, baking soda and salt.
- Grease your preheated skillet with the reserved melted butter and pour the batter into the hot pan. Transfer to the oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. Let cool slightly, then spread with your Southeast Asia compound butter. Slice and serve.