Emeril's Cast-Iron Honey Cornbread

Prep Time:
10 mins
Total Time:
25 mins

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.


  • 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


  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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