Recipe
Honey Cornbread (serving size - 6 people)
Golden, moist cornbread with just enough Clover Honey to bring out the sweetness of the cornmeal without overpowering it. Baked in a skillet for crisp edges.
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Ingredients
Click on ingredients that are already prepared.
Steps
- Heat the oven and skillet: Heat the oven to 400°F (205°C) and place a 9-inch cast iron skillet inside to heat up.
- Combine dry ingredients: Whisk together 1 cups cornmeal, 1 cups all-purpose flour, 1 tablespoons baking powder, 0.5 teaspoons baking soda, and 0.8 teaspoons salt.
- Combine wet ingredients: In a separate bowl, whisk 0.3 cups Clover Honey, 1 cup buttermilk, 2 large eggs, and 0.3 cups unsalted butter, melted, plus extra for the skillet until smooth.
- Combine batter: Fold the wet ingredients into the dry ingredients just until combined; do not overmix.
- Fill the skillet: Carefully remove the hot skillet, add a little extra butter to coat it, then pour in the batter.
- Bake: Bake until golden on top and a tester comes out clean.
- Cool and serve: Cool slightly in the skillet before slicing and serving warm.