Emeril's Cast-Iron Honey Cornbread

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,

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

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.

@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.

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!!!

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.

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