skillet cornbread with honey butter
Skillet Corn Bread with Honey Butter Posted by warden2three at recipegoldmine.com May 4, 2001 1 1/2 cups yellow cornmeal (preferably stone-ground) 3/4 teaspoon baking soda 1/2 teas...
Ingredients
- 11/2 cups yellow cornmeal (preferably stone-ground)
- 3/4teaspoonbaking soda
- 1/2teaspooncoarse salt
- 2large eggs
- 13/4 cups well-shaken buttermilk
- 1/4cup(1/2 stick) unsalted butter, softened
- 1/2cup(1 stick) unsalted butter, melted
- 2tablespoonhoney
Directions
- 1
Skillet Corn Bread with Honey Butter Posted by warden2three at recipegoldmine.com May 4, 2001 1 1/2 cups yellow cornmeal (preferably stone-g
- 2
Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat
- 3
Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda
- 4
Whisk eggs in another bowl until blended and whisk in buttermilk
- 5
Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet
- 6
If butter begins to sizzle and brown around edges, so much the better.) Whisk hot butter into buttermilk mixture and return skillet to oven
- 7
Stir cornmeal into buttermilk mixture just until moistened
- 8
The batter doesn’t have to be smooth — a few small lumps are good.) Scrape batter into hot skillet and bake until golden, 20 to 25 minutes