There’s a reason you’re filled with a wave of feel-good feelings when skillet cornbread comes around. Not only does this cornbread entail less cleaning (we love an oven-to-table vessel), however it promotes the ideal appearance of crackly crust around wet, decadent corn cake. Pouring the batter right into a preheated cast-iron produces a sear to the batter (nothing like that sizzling sound when it’s gathered) and quicken the bake time.
The crucial characteristics of cornbread are full-flavored, not-so-sweet cake made with primarily cornmeal. The enhancement of flour aids develop a lighter texture that’s much less crumbly. You can add even more flavor by oiling your frying pan with bacon fat or surging the batter with jalapeños, cheese, and spices. I like to mix chili crisp right into the compound butter due to the fact that I like the crunchy structure and dreamy aesthetic, but warm sauce or Thai pleasant chili sauce job just as well. Appreciate a piece as a fast snack or as a side with your favored stew. Just don’t fail to remember the hot honey butter!
Shop leftover cornbread in an impermeable container at room temperature for 2 days. Though it’s ideal eaten right from the frying pan, if you want to freeze the cornbread, make it right with baking without topping with the butter. Let cool, remove from the frying pan, and tightly cover in plastic wrap. Reheat in a 350º stove up until warm throughout and top with the honey butter.
- YIELDS: 8 – 10 offering(s)
- PREP TIME: 15 mins
- TOTAL TIME: 35 minutes
Ingredients
CORNBREAD
- 1/2 c. (1 stick) unsalted butter, melted, plus much more for frying pan
- 1 1/2 c. (205 g.) cornmeal
- 1 c. (120 g.) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 large eggs
- 3/4 c. (175 ml.) buttermilk
- 2 tablespoon
- 1 (15-oz.) can creamed corn
HOT HONEY BUTTER
- 1/2 c. (1 stick) saltless butter, softened
- 2 tbsp. honey
- 1 tablespoon. hot sauce or chili crisp
- Flaky sea salt (optional)
Directions
CORNBREAD
Step 1
Set up a shelf in center of oven; preheat to 400. Grease a 9″ cast-iron frying pan with butter and place on shelf.
Step 2
In a medium dish, blend cornmeal, flour, baking powder, baking soda, and 1/2 teaspoon kosher salt.
Step 3
In a big dish, whisk thawed butter, eggs, buttermilk, and honey until combined.
Step 4
Pour dry ingredients right into butter mix and mix until no completely dry streaks stay. Do not overmix or cornbread will certainly turn out dense.
Step 5
Very carefully get rid of frying pan from oven and scrape batter right into frying pan, spreading out in an even layer. Bake cornbread until golden brownish and a tester inserted into facility appears tidy, 20 to 25 minutes.
HOT HONEY BUTTER
Step 1
In a medium bowl, mix butter, honey, and warm sauce until equally incorporated.
Step 2
Once cornbread is baked, spread out regarding fifty percent of honey butter over top while it’s still warm, letting it merge bread. Sprinkle with sea salt if utilizing.
Step 3
Slice and offer with remaining honey butter alongside.