Cornbread has been called a “cornerstone” of the cuisine of the Southern United States. Cornbread can be baked, fried or, rarely, steamed and it is usually enjoyed by many people for its texture and aroma. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten with a spoon, and it is also widely eaten with barbecue. If you are interested you can find an interesting read Cornbread: The Evolution of a Recipe which gives you WAY more information that you ever wanted to know on this ubiquitous southern staple.
Thank you to Vera Stewart of The Very Vera Show for introducing us to this tasty recipe from Martha Stewart during one of our weekly cooking classes. This recipe is one that will quickly become one of your favorites!
CAST IRON HONEY CORNBREAD
- 2 cups yellow cornmeal (we like to use Geechie Boy Cornmeal that you can purchase in our store)
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 large egg, lightly beaten
- 5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature
- 1 tablespoon vegetable oil or Crisco
- 1/4 cup plus 2 tablespoons honey
- Cast-iron skillet can be used on the grill or in the oven. (If you do not have a cast iron skillet, a glass baking pan can be used and placed in the oven.)
- Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
- Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.
- Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
- Oven Method: Bake in skillet at 400 degrees for 18 to 22 minutes.