In today's Chef's Quick Tip, Chef Craig Hutchinson, owner of Olmo in New Haven, shows Tina Redwine how to make cornbread.

You need a scale for this project:

400g Butter
450g Cooked Grits (4:1 ratio water:cornmeal)
160g Heavy Cream
90g Milk
165g Local Eggs
245g AP Flour
290g Sugar
160g Coarse Cornmeal
10g Salt
5g Baking Powder
3g Baking Soda

First cook your grits with 4 cups water and 1 cup of cornmeal. Bring your water to a boil then stream in your cornmeal and whisk until cooked and thick on medium heat. Put to the side while you scale.

Melt your butter (nearly 1lb) and place to the side.

Scale all your dry ingredients and place into a giant mixing bowl (together). In a separate container, mix the remaining wet ingredients (milk, cream, and eggs).

When grits are warm and butter is melted and not too hot, mix into the wet ingredients. Once fully mixed, add your wet into your dry and gently fold until no clumps and smooth (over whisking this step makes for chewy cornbread, which you don't want).

In a 9x9 greased baking dish, pour your batter in and place in a 400F oven for 30 minutes (until no jiggle and the center cake tests cleanly).

Let cool and serve under your favorite pulled pork or roasted vegetable.