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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

Source: Everyday Food, July/August 2009


  • 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


  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 Add a comment

  • MS10287133
    3 NOV, 2015
    I have been making corn bread in my 10" cast iron skillet for year. I just fellow the recipe that is on the bag of yellow corn meal ,it has turned out so good, my husband used to fry bacon real crispy & crumble it in the batter. O that is so good too , no honey till maybe I would eat a slice, I love it hot or cold with lots of butter & maybe jam , I am 8o, so I been baking this for years, I also have put 1/2 of the batter in pan them put jam on top & the other 1/2 batter. Bake ,,good,
  • 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