EMERIL'S CAST-IRON HONEY CORNBREAD

Emeril's Cast-Iron Honey Cornbread image

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.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 25m

Number Of Ingredients 9

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Ingredients

2 cups yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
1 1/2 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
1/4 cup plus 2 tablespoons honey

Steps:

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.
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.
Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
Oven Method:Bake in skillet at 400 degrees for 18 to 22 minutes.

*** Explore more Emeril's Cast-Iron Honey Cornbread Recipes »

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Munsif Jan

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This cornbread is a must-try! It's moist, flavorful, and has a perfect crust. I highly recommend it.

Olivia Person

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Just made this cornbread and it was delicious! The honey gave it a nice sweetness and the cast iron skillet gave it a crispy crust. Definitely a keeper recipe.

Tochi Nwabueze

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This cornbread is amazing! It's so easy to make and it always turns out perfect. I love that it's not too sweet and it has a great texture. I've made it several times now and it's always a crowd-pleaser.

Curtis Travers

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This cornbread was a hit with my family! The honey added a delicious sweetness that balanced out the cornmeal perfectly. The cast iron skillet gave the cornbread a crispy outer crust and a moist, tender interior. I will definitely be making this corn

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