Pima Cornbread with Rosemary Lavender Butter
For the Cornbread
1 tablespoon unsalted butter, at room temperature
2 cups Ramona Farms 60 dat Pima Corn Flour
2 cups milk
2 large eggs, beaten
2/3 cup vegetable oil
1/2 cup agave nectar
2 cups Ramona Farms Pima Club Wheat Flour
2 tablespoons baking powder (reduce by ½ tsp at 5000 feet, 1 tsp at 10,000 feet or above)
1 teaspoon fine salt
For the Rosemary-Lavender Butter
1 1/2 sticks good quality unsalted butter, at room temperature
2 teaspoons fresh rosemary needles, chopped
2 teaspoons fresh lavender, chopped
Flaky salt, for topping
Make the cornbread: Preheat the oven to 400 degrees. Butter the bottom and sides of a 9-by-13 baking pan with the butter.
In a large bowl, combine the corn flour, milk, egg, oil and agave. In a separate bowl, mix together the wheat flour, baking powder and salt. Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold together until well combined.
Scrape the batter into the prepared pan and bake on the middle rack until a tester inserted in the center comes out clean, 20 to 25 minutes. Remove and cool on a rack.
While the bread bakes, make the butter: Combine the butter, rosemary and lavender in a small bowl and cream together. Transfer to a ramekin and chill for a few minutes if it’s gotten too soft.
Cut the cornbread into squares and serve warm with the butter.