Description
After much experimentation adapting and combining recipes, this one is the keeper. A scratch cornbread combining honey and pepper in an iron skillet yields a very tasty cornbread of excellent texture.
Ingredients
- 4 tablespoons unsalted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 large eggs
- 1 cup whole milk
- ¼ cup honey
Instructions
- Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
- Combine cornmeal
- flour
- sugar
- baking powder
- salt
- and pepper in a large bowl.
- Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8