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Emeril's Cast-Iron Honey Cornbread

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    Here's a great way to cook a whole meal outdoors: Make cornbread in a cast-iron skillet right on the grill, alongside your meat! Now, don't skip the honey-butter topping -- slather it on the hot cornbread and watch 'em come running.
    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

    1. 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.
    2. 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.
    3. Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
    4. Oven Method: Bake in skillet at 400 degrees for 18 to 22 minutes.

    Recipe Reviews

    • ukgirl55
      21 Nov, 2011

      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!!!

    • bellastina
      16 Feb, 2011

      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.

    • seldahenry
      27 Jan, 2011

      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

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