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.

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