Introduction
When it comes to comfort food, there’s nothing quite like a warm slice of honey butter skillet corn bread. This classic Southern dish is the perfect addition to any meal, whether you’re serving up a hearty bowl of chili or enjoying a barbecue feast. With its rich, buttery flavor and slightly sweet taste, it’s no wonder that corn bread has become a staple in kitchens across the country.
Ingredients
To make this delicious honey butter skillet corn bread, you’ll need the following ingredients:
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/4 cup honey
– 1 cup buttermilk
– 2 large eggs
Steps
Now that you have all the ingredients ready, here’s how to make honey butter skillet corn bread:
1. Preheat your oven to 375°F (190°C) and place a 10-inch cast-iron skillet inside to heat up.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, mix together the melted butter, honey, buttermilk, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Carefully remove the hot skillet from the oven and pour the batter into it.
6. Smooth out the top of the batter with a spatula.
7. Bake for 25-30 minutes or until the corn bread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the corn bread to cool for a few minutes before slicing and serving.
Variations
While this honey butter skillet corn bread recipe is delicious on its own, you can also get creative and try out some variations:
– Add 1/2 cup of shredded cheddar cheese to the batter for an extra cheesy twist.
– Stir in 1/2 cup of cooked and crumbled bacon for a savory option.
– For a touch of spice, finely chop a jalapeno pepper and mix it into the batter.
– If you prefer a sweeter corn bread, add 1/4 cup of sugar to the batter.
Tips
Here are a few tips to ensure your honey butter skillet corn bread turns out perfectly every time:
– Make sure the cast-iron skillet is well-seasoned and preheated before adding the batter. This will help create a crispy crust.
– Use buttermilk instead of regular milk for a tangier flavor and a tender crumb.
– Don’t overmix the batter. Stir until just combined to avoid a dense corn bread.
– If you don’t have a cast-iron skillet, you can use a 9-inch square baking pan instead. Just be sure to adjust the baking time accordingly.
Conclusion
Honey butter skillet corn bread is a true crowd-pleaser that never fails to impress. With its irresistible combination of sweet honey, rich butter, and comforting cornmeal, it’s a dish that will have everyone coming back for seconds. Whether you’re serving it alongside a hearty meal or enjoying it as a snack on its own, this classic Southern recipe is sure to become a favorite in your kitchen.
FAQs
Can I use a different type of flour?
While all-purpose flour works best for this recipe, you can experiment with different types of flour, such as whole wheat flour or corn flour, for a unique twist on traditional corn bread.
Can I make this recipe without a cast-iron skillet?
Yes, if you don’t have a cast-iron skillet, you can use a 9-inch square baking pan instead. Just be sure to adjust the baking time accordingly.
How should I store leftovers?
Store any leftover corn bread in an airtight container at room temperature for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
Honey butter skillet corn bread
A classic Southern dish with a rich, buttery flavor and a slightly sweet taste. This honey butter skillet corn bread is perfect for serving alongside meals or as a snack on its own.
Ingredients
-
1 cup yellow cornmeal
-
1 cup all-purpose flour
-
1 tablespoon baking powder
-
1 teaspoon salt
-
1/2 cup unsalted butter, melted
-
1/4 cup honey
-
1 cup buttermilk
-
2 large eggs
Directions
-
Preheat your oven to 375°F (190°C) and place a 10-inch cast-iron skillet inside to heat up.
-
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
-
In a separate bowl, mix together the melted butter, honey, buttermilk, and eggs.
-
Pour the wet ingredients into the dry ingredients and stir until just combined.
-
Carefully remove the hot skillet from the oven and pour the batter into it.
-
Smooth out the top of the batter with a spatula.
-
Bake for 25-30 minutes or until the corn bread is golden brown and a toothpick inserted into the center comes out clean.
-
Allow the corn bread to cool for a few minutes before slicing and serving.
