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This cast iron cornbread is made with buttermilk and sweetened with honey. It's perfect for bringing to a cookout. It's very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat it. In fact, you'll probably be asked to bring it to the next gathering!
Ingredients
- unsalted butter: 0.5 cup
- ½ cups buttermilk: 1 piece
- cornmeal: 1 cup
- eggs: 2 piece
- honey: 3 Tbsp (to taste)
- fine salt: 0.5 tsp
- pinch cayenne pepper: 1 piece
- self-rising flour: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Melt butter in a cast iron skillet. Turn off the heat; set the skillet aside.
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Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing. Chef John
