EMERIL'S CAST-IRON HONEY CORNBREAD
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
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.
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Munsif Jan
[email protected]This cornbread is a must-try! It's moist, flavorful, and has a perfect crust. I highly recommend it.
Olivia Person
[email protected]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
[email protected]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
[email protected]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