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Emeril's Cast-Iron Honey Cornbread

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.

Everyday Food, July 2009 http://www.marthastewart.com/343770/emerils-cast-iron-honey-cornbread
2.61905
Rated
52.381100(22)22
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Makes 6 to 8 servings

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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