Pan de maíz de Birdsong
Cornbread by Michelin-Starred Birdsong
Chef Chris Bleidorn
Rated 4.8 stars by 5 users
From the heart of San Francisco’s Michelin-starred Birdsong, Chef Chris Bleidorn shares his signature cornbread recipe—a beloved staple that captures the essence of rustic comfort and refined culinary artistry. Perfectly golden with a tender crumb, this cornbread redefines the classic, blending traditional techniques with an elevated touch. It reflects Birdsong’s commitment to showcasing locally sourced ingredients and timeless flavors. Chef Bleidorn also opens up about his love for Hestan cookware, the trusted tools he relies on both in his renowned restaurant and at home. In our Back of the House series, Chef Bleidorn shares why Hestan cookware is his go-to choice for achieving precision, consistency, and excellence in every dish. 🎥 Watch the full video here to hear Chef Bleidorn’s insights and see Birdsong’s exceptional cornbread come to life. Don’t miss the story behind the tools and techniques that make this recipe so extraordinary!
Ingredients
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315g butter
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337.5g brown sugar
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5ea eggs
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625g buttermilk
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250 g cornmeal
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7.5g baking soda
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12.5g salt
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OvenBond® Half Sheet Pan
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Provisions™ Mixing Bowl Set
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Directions
Procedure
Melt butter.
Combine melted butter and brown sugar. Whisk to emulsify.
Whisk in eggs, two at a time.
Whisk in buttermilk.
Combine cornmeal and baking soda, and add to wet mixture.
Store in a container.
Bake
Preheat oven to 425F [convection setting].
Line half-sheet trays with parchment paper.
Place four small cast iron pans on each half-sheet tray.
Preheat pans for at least 15 minutes in the oven.
Remove sheet trays from the oven.
Add a tablespoon of softened butter to each cast iron pan, ensuring the melted butter coats the pans evenly.
Pour batter into cast iron pans [about 2/3 full] and immediately place into the oven.
Bake for 11 minutes.
Let cool for at least 20 minutes before removing it from cast iron pan.
