Rhubarb, Mint and Honey Cornbread

Step 1

Preheat the oven to 400F.

Step 2

Place the 4 tbsp of butter in a small pot and melt over low heat. Set aside to cool a touch.

Step 3

Place the diced rhubarb (should be around 1/2 cubes) in a bowl. Sprinkle with the 1 tbsp sugar. Stir to cover evenly. Set aside.

Step 4

Take the softened butter and evenly grease a baking pan (it can be a 8 x10 inch, a 9 inch square, or even a 9 or 10 inch cast iron skillet)

Step 5

In a large bowl combine the flour, cornmeal, sugar, baking powder, salt and cayenne pepper.

Step 6

Add the chopped fresh mint to the dry ingredients and stir to combine.

Step 7

In a small bowl, gently beat the eggs. Add the buttermilk, the runny honey (spray the measuring cup with non-stick spray first before pouring honey into it- will release much easier!) and the melted butter. Stir to combine.

Step 8

Make a well in the dry ingredients and add the wet ones. Gently combine without over-mixing. It doesn't have to be completely mixed.

Step 9

Add all but 3 tbsp of the rhubarb pieces to the mixture and give one more good stir to combine.

Step 10

Pour the batter into the greased pan. Take the remaining 3 tbsp of rhubarb and evenly dot the top of the batter with them, gently pushing them part way in.

Step 11

Bake on the centre rack until golden brown and a toothpick comes out clean, about 25 minutes. Depending on the size of the pan, it may take between 20-30 minutes. Start checking at the 20 minute mark just in case.

Step 12

Cool for about 10 minutes. Slice and serve.