Photo: Cast Iron Honey Cornbread Recipe
Ingredients
- 2 cups cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg, lightly beaten
- 5 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil, for greasing skillets
- Honey-Butter, recipe follows
- Grilled peaches, for serving
- Honey, for serving
Directions
Preheat a grill to low heat.
In a bowl, combine the cornmeal, baking powder, baking soda, sugar and salt and mix well. In a separate bowl, combine the buttermilk, egg and butter and stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Use the vegetable oil to coat the insides of 4 (5-inch) square mini cast-iron skillets. Spoon 3/4 cup of the batter into each of the skillets. Set the skillets on the grill and close the lid. Grill until the cornbread is firm and a toothpick inserted into it comes out clean, 12 to 13 minutes.
Remove the cornbread from the grill and baste with the Honey-Butter mixture. Let the cornbread sit for 5 minutes before removing it from the skillets and serving.
Serve each piece of cornbread with 2 grilled peach halves and a drizzle of honey.
For the Honey Butter:
- 1/2 stick (or 4 tablespoons) unsalted butter, at room temperature
- 1/4 cup plus 2 tablespoons honey
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By DJoseph1970
on October 19, 2012
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Dry cornbread. Needs white flour I think. Some more fluid maybe? I dunno. Maybe an egg?
By bigproppa
Washington, DC
on October 14, 2009
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Very simple to make, though I substituted 1/2 cup of ap flour for some of the cornmeal so they'd come out less gritty... 1 1/2 cup cornmeal, 1/2 ap flour as someone else had mentioned. Not sweet like I can make the box though (Jiffy. Next time I will add lt. brown sugar and a little syrup. If you like your cornbread a little sweet, the small amount of white sugar and the honey butter just don't do the trick. Otherwise good recipe!
By g_lusky_7142084
Houston, MS
on January 14, 2009
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Really good. Allows you to add peppers and cheese or brocolli.
Thanks
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