Skillet cornbread with burnt honey butter

Skillet cornbread with burnt honey butter

By
From
The Sugar Hit!
Serves
6-8
Photographer
Chris Middleton

Everybody wants to be Southern, right? And I mean from the Southern states of the USA – To speak with a drawl, say ‘ya’ll’ and have the genetic ability to make excellent fried chicken. That CANNOT just be me. But sadly I’m not Southern and I haven’t even visited the South, so if I want a taste of it, I make cornbread. This skillet cornbread, to be exact. It’s buttery, a little crunchy and has a beautiful brown crust. It’s just as at home next to a mug of tea as it is with some fried eggs and bacon – it’s a breakfast all-rounder. And don’t forget to slather on that burnt honey butter! In the spirit of Southern hospitality, be generous with it, ya’ll.

Ingredients

Quantity Ingredient

Skillet cornbread

Quantity Ingredient
140g butter
150g plain flour
150g polenta
55g caster sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda, (baking soda)
pinch salt
250ml buttermilk
125g sour cream
2 eggs

Burnt honey butter

Quantity Ingredient
60ml honey
100g butter, softened

Method

  1. To make the burnt honey butter, put the honey in a small saucepan over medium heat. Cook until it begins to darken in colour, and becomes a deep amber. Remove from the heat and set aside to cool completely.
  2. When the honey is completely cool, put the soft butter in a bowl (or in the bowl of a stand mixer with the paddle attachment) and beat in the honey. Scrape into a serving bowl and refrigerate.
  3. To make the cornbread, preheat the oven to 200°C.
  4. Melt the butter in a 23–25 cm ovenproof cast-iron skillet or heavy-based frying pan. Use a pastry brush to make sure that the side of the skillet is coated in butter.
  5. Put the remaining cornbread ingredients in a large mixing bowl, pour in the butter and stir everything together with a wooden spoon. Pour the batter back into the buttery skillet and bake for 18–20 minutes, or until golden brown at the edges and springing back when touched lightly. Leave to cool for about 10 minutes before serving warm with the honey butter.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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