PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
There’s a reason you’re filled with a wave of feel-good vibes when skillet cornbread comes around. Not only does this cornbread involve less cleanup (we love an oven-to-table vessel), but it promotes the ideal texture of crackly crust around moist, decadent corn cake. Pouring the batter into a preheated cast-iron creates a sear to the batter (nothing like that sizzling sound when it’s poured in) and speeds up the bake time.
The key attributes of cornbread are savory, not-so-sweet cake made with mostly cornmeal. The addition of flour helps create a lighter texture that’s less crumbly. You can add even more flavor by greasing your skillet with bacon fat or spiking the batter with jalapeños, cheese, and spices. I like to stir chili crisp into the compound butter because I love the crunchy texture and dreamy visual, but hot sauce or Thai sweet chili sauce work just as well. Enjoy a slice as a quick snack or as a side with your favorite stew. Just don’t forget the hot honey butter!
Store leftover cornbread in an airtight container at room temperature for 2 days. Though it's best eaten right from the skillet, if you want to freeze the cornbread, make it all the way through baking without topping with the butter. Let cool, remove from the skillet, and tightly wrap in plastic wrap. Reheat in a 350º oven until warm throughout and top with the honey butter.
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Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
Ingredients
Cornbread
1/2c.
(1 stick) unsalted butter, melted, plus more for skillet
11/2c.
(205 g.) cornmeal
1c.
(120 g.) all-purpose flour
1tsp.
baking powder
1tsp.
baking soda
1/2tsp.
kosher salt
2
large eggs
3/4c.
(175 ml.) buttermilk
2tbsp.
honey
1
(15-oz.) can creamed corn
Hot Honey Butter
1/2c.
(1 stick) unsalted butter, softened
2tbsp.
honey
1tbsp.
hot sauce or chili crisp
Flaky sea salt (optional)
Directions
Cornbread
Step 1Arrange a rack in center of oven; preheat to 400°. Grease a 9" cast-iron skillet with butter and place on rack.
Step 2In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, and 1/2 teaspoon kosher salt.
Step 3In a large bowl, whisk melted butter, eggs, buttermilk, and honey until combined. Using a rubber spatula, stir in corn.
Step 4Pour dry ingredients into butter mixture and stir until no dry streaks remain. Do not overmix or cornbread will turn out dense.
Step 5Carefully remove skillet from oven and scrape batter into skillet, spreading in an even layer. Bake cornbread until golden brown and a tester inserted into center comes out clean, 20 to 25 minutes.
Hot Honey Butter
Step 1In a medium bowl, stir butter, honey, and hot sauce until evenly combined.
Step 2Once cornbread is baked, spread about half of honey butter over top while it's still hot, letting it melt into bread. Sprinkle with sea salt if using.
Step 3Slice and serve with remaining honey butter alongside.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
Lauryn is a freelance recipe developer, culinary producer, and private chef with 10 years of experience throughout the hospitality industry. She curates recipes and cooking guides for every palate with a passion for working behind and in front of the camera. When she isn't cooking on sailboats around the world or styling dishes on set, you can find her making her favorite nostalgic snacks.
