Skillet cornbread with honey butter

Skillet cornbread with honey butter

Based on 11 ratings

Difficulty

Easy 👌
45
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
36⅔ g
sweet corn kernels (divided)
53⅓ g
cornmeal
75 ml
buttermilk
10 ml
vegetable oil
27½ g
butter (room temperature, divided)
eggs
tsp
baking powder
tsp
baking soda
tsp
salt
tbsp
honey
fleur de sel for serving
MetricImperial

Utensils

food processor, oven, cast iron pan, large bowl, whisk, small pot, rubber spatula, bowl, hand mixer with beaters

How-To Videos

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Homemade seasoning salt

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How to toast nuts

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How to measure

Nutrition per serving

Cal300
Protein6 g
Fat18 g
Carb28 g
  • Step 1/5

    Preheat oven to 230°C/450°F. Put cast iron pan to the oven and preheat for approx. 10 min. In a large bowl, whisk cornmeal with buttermilk and set aside. Add half of the sweet corn kernels to a food processor and puree until smooth.
    • 53⅓ g cornmeal
    • 75 ml buttermilk
    • 18⅓ g sweet corn kernels
    • food processor
    • oven
    • cast iron pan
    • large bowl
    • whisk

    Preheat oven to 230°C/450°F. Put cast iron pan to the oven and preheat for approx. 10 min. In a large bowl, whisk cornmeal with buttermilk and set aside. Add half of the sweet corn kernels to a food processor and puree until smooth.

  • Step 2/5

    Transfer pureed corn to a small pot and let cook over medium-high heat for approx. 5 min., stirring often. Remove from heat and set aside.
    • small pot
    • rubber spatula

    Transfer pureed corn to a small pot and let cook over medium-high heat for approx. 5 min., stirring often. Remove from heat and set aside.

  • Step 3/5

    Add oil to the preheated cast iron pan and put it back into the oven for approx. 5 min., or until the oil just starts to smoke. Remove pan from oven, add butter and carefully turn pan until butter is melted.
    • 10 ml vegetable oil
    • 8⅓ g butter

    Add oil to the preheated cast iron pan and put it back into the oven for approx. 5 min., or until the oil just starts to smoke. Remove pan from oven, add butter and carefully turn pan until butter is melted.

  • Step 4/5

    Add two thirds of the butter-oil mixture from the pan to the cornmeal-buttermilk mixture, keeping the remaining butter-oil mixture in the pan. Add pureed corn kernels, remaining corn kernels, eggs, baking powder, baking soda, and salt to the bowl and whisk until just combined. Transfer cornmeal batter to the hot pan and bake at 230°C/450°F for approx. 20 min., or until the edges turn golden brown and the surface starts to crack. Remove from oven and let cool in the skillet.
    • 18⅓ g sweet corn kernels
    • eggs
    • tsp baking powder
    • tsp baking soda
    • tsp salt

    Add two thirds of the butter-oil mixture from the pan to the cornmeal-buttermilk mixture, keeping the remaining butter-oil mixture in the pan. Add pureed corn kernels, remaining corn kernels, eggs, baking powder, baking soda, and salt to the bowl and whisk until just combined. Transfer cornmeal batter to the hot pan and bake at 230°C/450°F for approx. 20 min., or until the edges turn golden brown and the surface starts to crack. Remove from oven and let cool in the skillet.

  • Step 5/5

    In the meantime, beat remaining butter with honey. Transfer to a serving bowl and sprinkle with fleur de sel. Slice cooled cornbread and serve with honey butter. Sprinkle with more fleur de sel to taste, and enjoy!
    • 19⅛ g butter
    • tbsp honey
    • fleur de sel for serving
    • bowl
    • hand mixer with beaters

    In the meantime, beat remaining butter with honey. Transfer to a serving bowl and sprinkle with fleur de sel. Slice cooled cornbread and serve with honey butter. Sprinkle with more fleur de sel to taste, and enjoy!

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