Skillet Honey Cornbread

cornbread

We added Dent field corn to our summer crops last year so I could experiment with grinding our own corn meal, grits, and polenta.  Cornbread was my first use of our freshly ground cornmeal, and it was delicious.  Hearty and delicious.  It goes well with any stew or soup. Tonight we’re having it with a Potato Leek & Smoked Hamhocks Soup.

cornmeal

I’ve included the recipe for the more standard 10-11″ cast-iron skillet, but I have an 8″ skillet too, which I prefer when I’m making bread for two to four people.  The measurements in parenthesis are for the 8″ skillet.  Enjoy!

Skillet Corn Bread

Place your dry cast-iron skillet in the oven and preheat to 450°F.

Blend:  2 cups freshly ground cornmeal (1.5)
3/4 cup whole wheat flour (.5)
1.5 teaspoon baking soda (1)
1 teaspoon salt (.75)

Melt 1 stick unsalted butter (6 Tbsp).

Mix together: 2 large eggs,
2 1/3 cups buttermilk (1.75 c.)
2 Tbsp. honey (1.5)
3/4 of the melted unsalted butter

Add eggs, buttermilk, honey and 3/4 of the melted butter, quickly stirring to blend.

Remove hot skillet from oven and add remaining melted butter. Pour batter into pan and bake until golden and a toothpick inserted into the center comes out clean.  (Approximately 20minutes).

Cool for 15 minutes and serve warm.

Left-over cornbread makes great croutons for salads or soups.  Cut into chunks, place on a dry cookie sheet, and toast  in the oven until crunchy.  They will gain more crunchy as they cool–so don’t over-do it!

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2 Comments

  • Lisa, I wanted to return the blog visist and thank you for taking the time to comment on mine. We’ve been growing field corn as well, not only for us, but for the chickens too. There is nothing tastier than cornbread made with freshly ground homegrown cornmeal! I hope to try hominy and hominy grits soon. I’m curious, though, what variety did you grow?

    • Thank you for returning the blog visit! We planted Nothstine Dent organic seeds from Johnny’s. We planted popcorn this year, too, and have very much enjoyed popping our own corn this fall/winter. That was Robust 997, also from Johnny’s. This year we’re planted a black popcorn for some variety, and I look forward to seeing how it pops. Here’s to on-going learning and experimenting! I love that about this season of life!

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