Honey Skillet Cornbread
, 50 min, 8 servings
Golden cornbread baked in a hot skillet, sweetened with honey and studded with corn kernels.
| prepPreheat oven to 400°F / 204°C | ||||||
| 113 g unsalted butter | Melt butter in skillet over low heat | Pour butter into bowl, cool 5–10 min | Heat skillet on low if needed, 1–2 min | Pour batter into hot skillet | Bake 400°F / 204°C, 20 min until golden | Cool a few minutes, slice & serve |
| 113 g honey | Whisk honey, egg & buttermilk into butter | Pour wet into dry, whisk until combined | Fold in corn, avoid over-mixing | |||
| 1 large egg, at room temperature | ||||||
| 240 ml buttermilk, at room temperature | ||||||
| 120 g cornmeal | Whisk cornmeal, flour, baking powder, soda & salt | |||||
| 125 g all-purpose flour (spooned & leveled) | ||||||
| 1 teaspoon baking powder | ||||||
| 1/2 teaspoon baking soda | ||||||
| 1/8 teaspoon salt | ||||||
| 175 g corn (fresh, frozen, or canned) | ||||||
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