Honey Skillet Cornbread for #BreadBakers

Welcome to #BreadBakers! We are a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

For the month of June, Stacy from Food Lust People Love invited us to make "corny" bread! She said "This can be a yeast or quick bread, made in any pan or shape. Sweet or savory.  It should contain corn as a major element, actual corn (fresh, frozen or freeze-dried; yellow, white or purple) - OR cornmeal/polenta. Or all of the above. Let's get corny!"

This was such a DELICIOUS tender cornbread! It gets a gorgeous crust from the hot skillet, and the inside is moist, tender, lightly sweet, and studded with bites of corn. It's pretty much the perfect corn bread. Eat it like a wedge of cake, drizzled with honey, alongside your favorite chili, at 2 in the morning... I won't tell!

Come see all our "corny" dishes that we're sharing with you today:

Bacon Country Bread with Corn from Karen's Kitchen Stories

Corn Bread from Sneha's Recipe

Grits Sandwich Bread from Pastry Chef Online

Honey Skillet Cornbread from Making Miracles

Hot Water Cornbread from Palatable Pastime

Iowa "Corn" Pancakes from A Messy Kitchen

Polenta Rosemary Garlic Sourdough Bread from Spiceroots

Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla

Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen

Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm

Studded Golden Cornbread from What Smells So Good?

Sweet Peach Cornbread from Food Lust People Love

Yeast Corn Breakfast Bread from Ambrosia

Honey Skillet Cornbread

Ingredients
1/2 cup butter
1/3 cup honey
1 large egg, at room temperature
1 cup buttermilk, at room temperature
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup canned corn

Directions

1. Preheat oven to 400 degrees and pull out a 10-inch cast iron skillet. Set on the stove until ready to use.
2. Melt the butter in a medium sized bowl, and allow to cool briefly before whisking in the honey, egg, and buttermilk. Set aside.
3. Meanwhile, combine the dry ingredients in a large bowl: cornmeal, flour, baking powder, baking soda, and salt. Whisk to combine.
4. Blend the wet ingredients into the dry, just until combined, and then stir in the canned corn.
5. Turn a burner on and get the cast iron skillet hot, for about a minute.
6. Spray the skillet with some non-stick cooking spray to coat lightly. Scrape the batter into the hot skillet and place the skillet into the hot oven.
7. Bake for 25-30 minutes, until edges are golden brown and a toothpick inserted into the center comes out clean.
8. Allow to cool for about 10 minutes before slicing into wedges and serving.

Recipe adapted from from Sally's Baking Addiction

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