Emeril's Cast-Iron Honey Cornbread
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Everyday Food, July 2009
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Makes 6 to 8 servings
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Ingredients
- 2 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 large egg, lightly beaten
- 5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature
- 1 tablespoon vegetable oil
- 1/4 cup plus 2 tablespoons honey
Directions
- Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
- Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.
- Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
- Oven Method: Bake in skillet at 400 degrees for 18 to 22 minutes.
Horrible! I'm throwing this "tooth decay on a plate" recipe away. I made it in the oven using my well-seasoned 12" cast-iron skillet, it didn't rise AT ALL and tasted bitter with all that buttermilk in it. For the glaze, I cut down on the honey a bit in the interests of not funding my dentist's next Mercedes-Benz and it was just about palatable. If my daughter eats it, I'll keep it; otherwise in the garbage it goes. Don't bother!!!
The recipe is correct. 5 tbsp of melted butter, 1 tbsp for the skillet, and 4 tbsp for the honey butter topping. Hope that helps.
Am I reading it right? Ingredients part lists
"5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature" and Directions uses only 1 4=5 Tbsps ????
Lately I see this kind of errors too often. Please clarify which one is correct.
Thank you.
Selda