Skillet Honey Cornbread with Honey Butter

Skillet Honey Cornbread | Kailley's Kitchen

Recently I’ve adopted cast iron cooking as my predominant religion, and so far, it has yet to disappoint, disillusion, or dissuade me from slowly growing my collection of Lodge products in order to expand my recipe repertoire.

Here, my latest purchase: a sleek, pre-seasoned wedge pan| $23 on Amazon.

It’s perfect for scones, quichelettes, brownies, and –obviously– buttery little cornbread wedges worthy of worship.

The following recipe is adapted from a longtime family friend’s recipe that has affectionately become known as “stoplight cornbread.” As the story goes, the cornbread is so irresistibly good that every time its creator made some to bring to a party, she’d have to sneak a bite or two at the stoplight on the way there.

And it’s true. Good luck not eating 5 wedges in one sitting. Or the whole batch. Luckily for all of us, the recipe doubles well; make a batch for yourself and a second batch for the people with whom you have no choice but to share.

Skillet Honey Cornbread with Honey Butter

Skillet Honey Cornbread | Kailley's Kitchen

 

Skillet Honey Cornbread | Kailley's Kitchen

Skillet Honey Cornbread with Honey Butter

Skillet Honey Cornbread with Honey Butter

Ingredients

    For the cornbread:
  • 1 cup flour
  • 11/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 Tablespoons yellow cornmeal
  • 1/3 cup granulated sugar
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 cup (1 stick) salted sweet cream butter, melted
  • 2 Tablespoons honey
  • For the honey butter:
  • 1/2 cup (1 stick) butter
  • 1 Tablespoon honey
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F and lightly grease a 9" cast iron skillet or
  2. In a large mixing bowl, whisk together flour, baking powder, salt, cornmeal, and sugar
  3. Add milk, egg, melted butter, and honey to dry ingredients, whisk until smooth
  4. Bake for 23-25 minutes, until edges turn golden brown
  5. Remove from oven and allow to cool in pan for about 10 minutes
  6. While cornbread wedges are cooling, cut butter into 5-6 pieces and place in the bowl of a stand mixer fitted with a paddle attachment
  7. Beat butter until smooth
  8. Add honey and cinnamon, beat until blended
  9. Spoon butter onto a piece of parchment paper, roll into a log, and refrigerate until ready to serve
  10. Cornbread wedges will last up to 3 days in the refrigerator, and up to 3 months if wrapped and frozen while fresh
http://www.kailleyskitchen.com/2014/09/17/skillet-honey-cornbread-with-honey-butter/

Comments

    • Kailley @ Kailley's Kitchen says

      Yes, absolutely! I’ve not tried it, but I believe that the recipe should yield 12 standard-sized muffins if you fill each well about 2/3 to 3/4 full! The baking time will be different, so be sure to keep an eye on them in the oven. Pull them out when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean 🙂

    • Kailley @ Kailley's Kitchen says

      Thanks, Mandy!! I bought the pan on Amazon a couple weeks ago, and now I’m determined to use it in every way I possibly can! I love Lodge products– they hold up forever 🙂

  1. says

    First off Kailley I am totally obsessed with that skillet, how cute! and then how amazing is honey cornbread, looks so good… pinning 🙂

    • Kailley @ Kailley's Kitchen says

      Yes, absolutely! If you substitute unsalted butter, I’d add just a punch more salt to the dry ingredients 🙂

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