A southern style cornbread served in a warm cast iron skillet. The cornbread is studded with large clusters of jumbo lump crab meat, goat and mascarpone cheeses and topped with roasted red grapes. As an added flourish after baking the cornbread is brushed with warm Tupelo Honey for that special touch.
Recipe created by Michael W. from Noblesville, IN for the 2020 Phillips Recipe Challenge.
1 1/4 cups Phillips Jumbo Lump Crab Meat
3/4 cup all purpose flour
1 tsp. kosher salt
2 1/2 tsp. baking powder
1 Tbsp. brown sugar
1 1/4 cups yellow cornmeal, stone-ground
1/4 cup butter, melted
2 eggs, lightly beaten
1 cup milk
1 Tbsp. fresh thyme, chopped
1 tsp. dried lavender buds, culinary grade only
2 oz. goat cheese, crumbled
2 oz. mascarpone cheese, crumbled
30 red grapes, seedless, sliced in half
2 Tbsp. Tupelo Honey, slightly warmed
4 sprigs flowering thyme
1 cup butter, softened to room temperature
2 Tbsp. Tupelo honey
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