Cornbread with Harissa Butter

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 eggs, lightly beaten
• 1/4 cup vegetable oil
• 3/4 cup buttermilk or plain yogurt
• Harissa Butter:
• 4 tablespoons butter, softened
• 2 tablespoons harissa paste

Directions

1. Heat the oven to 400ºF (200ºC). Set out an 8- or 9-inch skillet made of cast iron and add the 1/2 tablespoon of butter. If cast iron is not happening today, butter an 8-inch (20cm) square pan, or another baking pan with a similar capacity.
2. In a medium bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda until the mix looks even and free of clumps. If lumps are hanging on, sift the dry mixture.
3. In another bowl, stir the melted butter, buttermilk, honey, and egg together.
4. When you’re about 5 minutes from stirring the batter and sending it to the oven, slide in the cast iron skillet so the butter melts and the pan gets hot. If you chose the buttered baking pan, leave it out of the oven for now.
5. Open up the middle of the dry mixture to make a well, then fold in the wet mixture with a spatula. Stop as soon as the dry ingredients are dampened. A few little lumps are fine; keep stirring and you’ll get cornbread that bakes up tough and heavy.
6. With an oven mitt on, ease the very hot skillet from the oven and remember that the handle means business. Use a paper towel or brush to coat the inside with the melted butter, then add the batter.
7. Bake until the center feels barely set: figure on 10 to 12 minutes for cast iron, or about 15 to 18 minutes if you’re using a baking pan.
8. While the cornbread bakes, stir the softened salted butter and harissa together until the color and flavor are evenly worked through.
9. Give the cornbread a short rest, cut it into squares, and serve it warm with the harissa butter.