Shannon Davis of Charlotte wants to know the recipe for the cornbread at Merts Heart and Soul.
(Its) so sweet, it melts in your mouth and its the perfect texture. I always want to order a few to go.
Merts owner James Bazzelle began making this cornbread nearly 20 years ago while working in Georgia. And the cornbread does have a secret ingredient:
Its what makes it so light, Bazzelle said.
Adding mayo (Bazzelle prefers Dukes) sounds a little strange, but then he reminds me that mayo is nothing more than oil and eggs.
In addition to being a chef and restaurateur, it would seem Bazzelle has a bit of a food scientist in him as well.
The consistency of the cornbread mix reminded me of a cake batter and heads up, this cornbread is almost as sweet as some cakes.
Bazzelle suggests making the cornbread two to three times, adjusting the sugar along the way, until you get it the way you like.
One final tip from Bazzelle:
The secret to good cornbread is to heat the pan first. Preheating the tins and either spraying them with nonstick cooking spray or, better yet, coating them with butter, will help the sides and bottom of the cornbread develop a crisp exterior.
Its that exterior (plus the fluffy, moist crumb inside) that sets Merts cornbread apart.
Are you looking for a recipe from a Charlotte-area restaurant? Send your request to Robin Domeier, email@example.com. Include your name, why you like the recipe, where you live and the restaurants location. Domeier is owner of Nibbles Personal Chef.
The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.
Have a news tip? You can send it to a local news editor; email firstname.lastname@example.org to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.Read moreRead less