Emeril's Cast-Iron Honey Cornbread

Name: Emeril's Cast-Iron Honey Cornbread
Prep time: 10 min
Total time: 25 min
Ingredients: 2 cups yellow cornmeal; 0.5 teaspoon baking powder; 1 teaspoon sugar; 0.75 teaspoon salt; 1.5 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; 0.25 cup plus 2 tablespoons honey

3.0

(152)

7 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

25 mins

Servings:

8

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.

Ingredients

2 cups yellow cornmeal
½ teaspoon baking powder
1 teaspoon sugar
¾ teaspoon salt
1 ½ 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
¼ cup plus 2 tablespoons honey

Directions

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