Recipe For Cooking Skillet Cornbread With Honey Butter

Toaster Oven Quick Breads :: Savory Quick Bread

Skillet Corn Bread with Honey Butter

Posted by warden2three at recipegoldmine.com May 4, 2001

1 1/2 C. yellow cornmeal (preferably stone-ground)
3/4 tea. baking soda
1/2 tea. coarse salt
2 lrg. eggs
1 3/4 C. well-shaken buttermilk
1/4 C. (1/2 stick) unsalted butter, softened
Honey Butter

Preheat oven to 425 degrees F. Put a dry, well-seasoned 9- to 9 1/2-in. cast-iron skillet in middle of oven to heat.

Stir together cornmeal, baking soda, and salt, crushing any sm. bits of baking soda.

Whisk eggs in another bowl until blended and whisk in buttermilk.

Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.) Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn’t have to be smooth — a few sm. lumps are good.) Scrape batter into hot skillet and bake until golden, 20 to 25 min. Invert skillet over a platter and cool bread at least 3 min.

Honey Butter
1/2 C. (1 stick) unsalted butter, melted
2 Tbsp. honey

Mix together.