| Cuisine: American | Type: Bread | Serves: 4 |
|
Source:
|
Margaritaville: The Cookbook |
|
Attributes:
|
|
|
Comments:
|
Using a hot cast-iron skillet is key to the crust on this version of cornbread. This is a simple, yet very delicious recipe that can served as dessert or as a side dish. |
|
Serving Suggestions:
|
|
Ingredients:
|
Honey Butter: 6 tbs. unsalted butter at room temperature 2 tbs. honey 1/2 tsp. kosher salt Cornbread: 1 cup yellow cornmeal 1 cup all-purpose flour 3 tbs. sugar 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. kosher salt 8 tbs. (1 stick) unsalted butter, melted 1-1/2 cups buttermilk 2 large eggs, beaten |
|
Instructions:
|
1. Make the honey butter: place the butter, honey and salt in a small bowl and whisk together. Set aside at room temperature. 2. For the cornbread: Preheat the oven to 425°F. Place an 8-inch cast-iron skillet in the oven to heat up. 3. Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine. 4. Place all but 1 tablespoon of the melted butter in a large bowl and add the buttermilk and eggs. Whisk together until well combined and then gently stir in the cornmeal mixture. 5. Carefully take the hot skillet from the oven and add the remaining 1 tablespoon melted butter. Use a brush or paper towel to spread the butter over the bottom and sides of the skillet. Pour the batter into the skillet and return to the oven. Reduce the oven temperature to 400°F and bake until the cornbread is golden brown, firm to the touch, and a toothpick inserted into the center comes out clean, about 30 minutes. 6. Serve the cornbread hot, warm or at room temperature, cut into wedges and slathered with the honey butter. |
|
Related recipes:
|
None |
2022-11-19