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:
Honey Skillet Cornbread
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
- Preheat oven to 400 degrees and pull out a 10-inch cast iron skillet. Set on the stove until ready to use.
- Melt the butter in a medium sized bowl, and allow to cool briefly before whisking in the honey, egg, and buttermilk. Set aside.
- Meanwhile, combine the dry ingredients in a large bowl: cornmeal, flour, baking powder, baking soda, and salt. Whisk to combine.
- Blend the wet ingredients into the dry, just until combined, and then stir in the canned corn.
- Turn a burner on and get the cast iron skillet hot, for about a minute.
- 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.
- Bake for 25-30 minutes, until edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool for about 10 minutes before slicing into wedges and serving.
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