Cornbread with a butter candle

To craft a magical butter candle, preheat your oven to 200°C. Remove the butter from the refrigerator to allow it to soften and become pliable.

Cut off the top of the garlic head by about 1 cm, drizzle with olive oil, sprinkle with salt, then carefully wrap in foil. Bake in the oven for 45 minutes. After baking, let the garlic cool to room temperature and squeeze the soft cloves into the butter.

Pat the sun-dried tomatoes dry with a paper towel, then finely mince them. Add them to the oil along with the herbs, chili flakes, salt, and pepper. Mix thoroughly to combine all the flavors.

To create an edible wick, dip cooking twine or string into melted butter and allow it to solidify in the refrigerator. Make a small hole in the bottom of a cup and thread the buttered string through it. Fill the cup with the softened butter mixture, ensuring the wick remains perfectly centered. Chill the cup in the refrigerator until the butter is completely firm.

Prepare the ingredients for the bread: cut the sun-dried tomatoes into quarters, and the cheese into 5mm cubes. Melt the butter and let it cool.

Grease a baking pan (22 cm in diameter, 20 cm square, or a 11 x 21 cm loaf pan) with butter or line it with parchment paper. Preheat the oven to 180°C.

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. This forms the foundation of your future flavorful bread.

In a separate bowl, whisk together the eggs, sugar, melted butter, milk, and kefir until smooth. This liquid mixture will give the bread tenderness and moisture.

Pour the wet mixture into the bowl with the flour mixture and gently fold with a spatula until a lumpy dough forms. Then, mix in the sun-dried tomatoes, oregano, and cheese, ensuring every piece of bread is bursting with flavor.

Transfer the dough to the prepared pan. Score the center of the dough with a knife to allow the bread to open up nicely during baking. Bake the bread for 35–40 minutes. Check for doneness with a toothpick: if it comes out clean, the bread is ready. Let the bread cool in the pan on a wire rack for 10–15 minutes, then remove and cool completely.

Carefully cut the paper cup and place the oil lamp on the serving plate next to the bread. If necessary, trim the wick to the desired length.

Light a candle and savor the moment! Dip pieces of freshly baked bread into the melted, aromatic butter for an unforgettable culinary experience.