Kelis // From Making Music, To Making A Surprise Thank You Meal

Vitamix and SoulPancake teamed up to give a chef the opportunity to thank someone they care about. When Kelis first entered the culinary industry, it was a territory and business she'd never explored before. From her line of cooking sauce, to opening her new restaurant, Kelis' friend Charlie has been there supporting her every step of the way. As a thank you to Charlie for his incredible friendship and encouragement, Kelis made Charlie a special home-cooked meal. Visit: https://www.vitamix.com/foodislove for all things Vitamix!

A big thank you to our friends at Vitamix for making this meal and reunion possible. #FoodIsLove

Want to make Kelis' recipe...?
THE DISH: Skillet Cornbread with Candied Ginger
-Cornbread Ingredients-
-1 cup all-purpose flour
-1 cup cornmeal
-1/2 cup sugar
-1 teaspoon baking powder
-1 teaspoon baking soda
-1 teaspoon ground ginger
-1 teaspoon kosher salt
-1 cup milk
-3 large eggs
-1/4 cup candied ginger, chopped
-1/2 cup fresh corn kernels (from 2 ears)
-4 tablespoons unsalted butter, melted

-Honey Glaze Ingredients-
-4 tablespoons unsalted butter, melted
-2 tablespoons honey
-Pinch of salt

STEPS
1. For the cornbread: Preheat the oven to 350 degrees F.
2. Put the flour in a large bowl, transfer 1 tablespoon of it to a small bowl and set aside.
3. To the large bowl of flour, add the cornmeal, sugar, baking powder, baking soda, ground ginger and salt and whisk together. In a separate medium bowl, whisk together the milk and eggs. Stir into the flour mixture. Finally, toss the candied ginger in the reserved 1 tablespoon flour to coat (this prevents it from sinking to the bottom of the pan) and fold it into the batter along with the fresh corn until evenly distributed.
4. Pour the melted butter into a 10-inch cast-iron skillet and coat all edges of the skillet using a pastry brush or paper towel. Pour the prepared batter into the skillet and bake until a skewer or tester inserted into the cornbread comes out clean, 25 to 30 minutes.
5. For the honey glaze: In a small bowl, whisk together the melted butter, honey and salt.
6. Use a fork to poke holes all over the surface of the hot cornbread. Brush the glaze evenly over the top with a pastry brush. The glaze absorbs best when the cornbread is hot out of the oven. Cut into wedges and serve.

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