Note from the author: "My family loves cornbread with chili. It makes for a cozy dinner at home - a warm mug of spicy chili served up with a slice of sweet fall-spiced cornbread from a skillet right from the oven."


YIELD
8 servings

INGREDIENTS
  • 1 1/4 cups plain yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 cup Spiced Vanilla Bean Sugar
  • 1 tsp. Baking Spice
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup honey
  • 7 Tbsp. + 1/2 Tbsp. + 1/2 Tbsp. unsalted butter, separated and melted
  • 1 to 2 Tbsp. cinnamon whipped honey

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DIRECTIONS

Preheat oven at 425 degrees with a 9 to 10" cast iron skillet in center of oven to preheat while preparing batter. Whisk the dry ingredients in a large bowl. In a small bowl, whisk together buttermilk, eggs, local honey, and 7 Tbsp. melted butter. Gradually pour wet ingredients into dry ingredients and mix until just combined, being careful not to over mix. With great care, remove hot skillet from oven. Decrease oven temperature to 375 degrees. Coat skillet with 1/2 Tbsp. of butter, brushing bottom and up the sides of skillet using a pastry brush. Pour batter into skillet, smooth top with a spatula and place back into center of oven. Bake 20 minutes, or until center is set and a toothpick/cake tester comes out clean. Remove from oven and let cool slightly. Microwave last 1/2 Tbsp. of butter with cinnamon whipped honey for approximately 20 seconds or until the mixture is liquid. Whisk well. Spread cinnamon and butter mixture on top of baked cornbread. Slice, serve, and enjoy tableside.



SERVING SUGGESTIONS

 Serve with your favorite stew, chili, or barbecue dish.

THANKS TO
Camille Poeschl—South End/Charlotte, NC

NUTRITION
Nut-Free
Vegetarian



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