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Under 30 Minutes

Emeril's Cast-Iron Honey Cornbread

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.

  • Prep:
  • Total Time:
  • Servings: 8
Emeril's Cast-Iron Honey Cornbread

Source: Everyday Food, July 2009

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.

Reviews (6)

  • retiredro 5 Apr, 2014

    wow, this was horrible. didn't rise and tasted rancid. Whole thing ended up in the garbage.

  • MouseC 4 Mar, 2014

    Love this recipe. It's just like I grew up with. It's not sweet cornbread in itself which makes it perfect for soups and many bean dishes. My favorite way to eat it though is fresh with butter and honey. I also love that it's easy gluten free.

  • Ceege 25 May, 2013

    @UKgirl55 - I think perhaps why your bread did not rise is because you used a 12" cast iron skillet. That is WAY to large for the amount of batter in this recipe. Try it with an 8, 9" skillet and I think you will see a big difference.

  • 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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