Get the Recipe Honey Skillet Cornbread
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4.7
9 reviews
Excellent
Get the Recipe Honey Skillet Cornbread
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Honey Cornbread is made in a cast-iron skillet for crispy, caramelized edges and a sweet, tender crumb bread with a bit of bite from coarse cornmeal and real corn pieces (use fresh or frozen!). It's topped off with an indulgent dose of honey butter, leaving it irresistibly sweet. Pair it with homemade chili, a cozy soup, or some saucy ribs.
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Ingredients
- 2 2 Tablespoons vegetable oil
- 1 1 cup milk room temperature (or microwaved 20-30 seconds)
- 1 1 Tablespoon white vinegar
- 1 1 cup all-purpose flour
- 1 1 teaspoon baking soda
- 1 1 cup yellow cornmeal
- 1/2 1/2 teaspoon kosher salt
- 1 1 egg room temperature
- 1/3 1/3 cup honey
- 1/4 1/4 cup unsalted butter
- 1/4 1/4 cup shortening
- 1/2 1/2 cup corn kernels fresh or frozen (see note)
DRIZZLE:
- 1/4 1/4 cup unsalted butter
- 1/4 1/4 cup honey
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Instructions
- Pour vegetable oil in 10-inch cast iron skillet. Place in oven and pre-heat to 400°F.
- Meanwhile, combine milk and vinegar in a small bowl. Mix and let sit for a minute.
- Stir together flour, baking soda, cornmeal, and salt in a small bowl and set aside.
- In a large bowl, melt butter and shortening together; microwave in 15 second increments, stirring in between until melted. Let cool slightly, then whisk in the milk and vinegar mixture, egg, and honey.
- Fold the dry ingredients into the bowl of wet ingredients until almost combined, then add corn kernels, mixing until just fully incorporated.
- Carefully remove cast iron skillet from oven using oven mitts, and pour the cornbread batter in the pan, being sure to spread evenly quickly, as the edge of the cornbread will begin to form from the heated oil.
- Place the skillet back in the oven and bake for 18-24 minutes until the edges are golden brown and toothpick comes out clean.
- In a small bowl, microwave the butter and honey for the drizzle. Stir to combine, then drizzle it evenly on top of cornbread. Slice and serve with whipped honey butter as desired.
Equipments used:
Notes
- Milk/Vinegar: if you have buttermilk, you can substitute it for this mixture.
- Frozen corn: make sure it is thawed, drained, and patted dry.
- You can use an 8x8 or 9x9 inch square pan instead of cast iron, but skip the heating of the oil and instead just grease the pan.
Nutrition Information
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Calories
432kcal
(22%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
326mg
(14%)
Potassium
159mg
(5%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
438IU
(9%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 326mg | 14% |
| Potassium | 159mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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