Looking for a rustic side to compliment your celebratory holiday dinner? Look no further, Skillet Cornbread has arrived.
Simply follow this recipe and you’ll treat your guests to rich, buttery cornbread straight out of the skillet!
- 2 tbsp honey
- 1 cup all purpose flour
- 1 3/4 cups self rising white cornmeal mix
- 6 tbsp unsalted butter
- 2 1/3 cup of Buttermilk
- 2 large eggs
- 1/2 tsp freshly ground black pepper
- 1/2 tsp course salt
Preheat oven to 450ºF. Melt two tablespoons of the butter in a 10-inch cast iron skillet, (preferably by Lodge because it’s the best) by placing the skillet in the oven for 5 minutes.
Combine the flour, honey and cornmeal mixture in a bowl. Then, melt the remaining four tablespoons of butter.
Mix the the eggs, melted butter and buttermilk in a separate bowl and add the wet ingredients to the dry ingredients and stir vigorously.
Tenderly pour the batter into the hot skillet and dust with a light layer of pepper and salt.
Bake for 20 – 25 minutes until golden brown and serve straight out of the oven being sure of course to let you guests know that the skillet is very hot and shouldn’t be touched.