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For this honey butter skillet cornbread, you will need: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk (or milk mixed with 1 tablespoon vinegar) - 2 large eggs - 1/3 cup unsalted butter, melted - 1/3 cup honey - Extra butter for greasing the skillet - Optional: 1/2 cup corn kernels (fresh or frozen) for added texture You can boost the flavor with some fun add-ins. Try: - 1/2 cup of cheese, like cheddar, for a savory touch - Jalapeños for a spicy kick - Chopped herbs like cilantro or chives for freshness - Diced peppers for added color and crunch Choosing the right ingredients makes a big difference. Here are some tips: - Cornmeal: Look for stone-ground cornmeal. It has more flavor and texture. - Flour: Use all-purpose flour for a light and fluffy cornbread. - Sugar: Choose granulated sugar for sweetness; brown sugar adds a hint of molasses. - Butter: Use unsalted butter for better control of salt levels. - Honey: Select pure, natural honey for the best taste. - Buttermilk: Fresh buttermilk gives a nice tang. If using regular milk, make sure to add vinegar. By picking quality ingredients, you will create a more delicious cornbread. First, you need to preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet in the oven. This will help the skillet get hot and ready for baking. A hot skillet gives the cornbread a nice crust. Add a tablespoon of butter to the skillet when you take it out. Swirl it around to coat the bottom. In a large bowl, gather your dry ingredients. Add 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until they blend well. This mix creates the base for your cornbread. In another bowl, mix your wet ingredients. Pour in 1 cup of buttermilk, or use milk with 1 tablespoon of vinegar. Add 2 large eggs, 1/3 cup of melted unsalted butter, and 1/3 cup of honey. Stir until the mixture is smooth. This sweet blend adds flavor to the cornbread. Now, pour the wet mix into the dry mix. Stir gently until just combined. If you want some extra texture, fold in 1/2 cup of corn kernels now. Carefully pour the batter into the hot skillet. Spread it evenly. Bake for 20-25 minutes. The top should be golden brown. Check doneness by inserting a toothpick into the center. It should come out clean. Once baked, let the cornbread cool slightly. This makes it easier to slice. You can drizzle extra honey on top or serve with honey butter on the side. Enjoy your warm, sweet cornbread with friends and family! To get the best cornbread, use a mix of cornmeal and flour. This gives a nice balance. The fine cornmeal makes it soft, while the flour adds structure. If you want more texture, add corn kernels. Fresh or frozen both work well. These little bites bring extra flavor and crunch. Cornbread is great on its own, but you can boost the taste. Try adding spices like paprika or cumin. A pinch of black pepper also adds warmth. Mixing in herbs like chives or thyme gives it a fresh pop. Just remember, start small. You can always add more if needed. You can make cornbread ahead of time. Bake it and let it cool. Wrap it tightly in plastic wrap. It stays fresh for a few days. When you want to eat it, reheat in the oven. Set your oven to 350°F (175°C) for about 10 minutes. This keeps it soft and warm. If you are in a hurry, use the microwave. Just be sure to cover it to avoid dryness. {{image_2}} You can make your honey butter skillet cornbread sweeter or more savory. To boost sweetness, add chocolate chips or dried fruit like cranberries or raisins. This gives the bread a nice touch. For a savory spin, try adding cheese or herbs like rosemary or thyme. These flavors make the cornbread more exciting. You can mix and match to find what you love best! Switching flours can change your cornbread. For a gluten-free option, use almond or coconut flour. Both add unique flavors and textures. If you want a healthier sweetener, try maple syrup or agave nectar. Each option offers a different taste, making your cornbread special. Experiment with these choices to find the perfect mix. Honey butter skillet cornbread pairs well with many dishes. It tastes great with chili or soup. You can serve it alongside grilled meats for a delightful meal. For breakfast, enjoy it with fresh fruit or yogurt. Drizzling honey on top adds extra sweetness. You can also serve it warm with butter for a classic touch. Explore these pairings to enhance your dining experience! Cornbread stays best when stored properly. I recommend letting it cool first. Once cool, wrap it tightly in plastic wrap or aluminum foil. This keeps it soft and fresh. You can also place it in an airtight container. Store it at room temperature for up to two days. If you want to keep it longer, the fridge is an option. However, it may dry out a bit. Freezing is a great way to save cornbread. To freeze, cut it into slices. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Be sure to remove as much air as you can. This helps prevent freezer burn. You can freeze cornbread for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. Reheating cornbread is easy and quick. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the cornbread on a baking sheet. Heat for about 10-15 minutes. This keeps it warm and slightly crispy. If you use the microwave, heat one slice at a time. Microwave for 15-30 seconds. This method is fast, but it may make the cornbread a bit soft. Enjoy your warm cornbread with some honey butter! Yes, you can use regular milk. To mimic buttermilk, add 1 tablespoon of vinegar to 1 cup of milk. Let it sit for 5-10 minutes. This will give your cornbread a nice tang. You can tell the cornbread is done when the top is golden brown. Insert a toothpick in the center. If it comes out clean, the cornbread is ready. It should also feel firm to the touch. One common mistake is overmixing the batter. Mix just until combined for a light texture. Another mistake is not preheating the skillet. This helps create a crispy crust on the bottom. Lastly, avoid opening the oven door too early, as this can cause the bread to sink. To make gluten-free cornbread, swap the all-purpose flour for a gluten-free blend. You can also use almond flour or oat flour. Make sure your cornmeal is certified gluten-free as well. Follow the same recipe for great results. In this blog post, we explored the key ingredients and tasty variations for cornbread. I shared step-by-step instructions for making it perfect, along with tips for storing and reheating. Remember to choose quality ingredients and enjoy experimenting with flavors. You can easily adjust the recipe to your taste. Cornbread can be sweet, savory, or even gluten-free! Follow the tips I provided, and you’ll impress anyone who takes a bite. Enjoy your baking and relishing this classic dish!

Honey Butter Skillet Cornbread

Indulge in the warmth of homemade Honey Butter Skillet Cornbread that's perfect for any occasion! This easy recipe combines the sweetness of honey with the rich flavor of buttery cornbread, all baked in a cast-iron skillet for that delightful crunch. In just 35 minutes, you can create a comforting side dish that's sure to impress your family and friends. Click to discover the full recipe and elevate your meal with this delicious treat!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

2 large eggs

1/3 cup unsalted butter, melted

1/3 cup honey

Extra butter for greasing the skillet

Optional: 1/2 cup corn kernels (fresh or frozen) for added texture

Instructions
 

Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet in the oven to heat as well.

    In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

      In another bowl, mix the buttermilk, eggs, melted butter, and honey until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. If using corn kernels, fold them into the batter at this point.

          Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling it around to melt and coat the bottom of the skillet.

            Pour the cornbread batter into the skillet, spreading it evenly.

              Bake in the oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

                Allow the cornbread to cool slightly before serving. Optionally, drizzle with additional honey or serve with honey butter on the side.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 8