So, there is a story behind this Honeyed Skillet Cornbread (of course). I remember visiting the States as a 13-year-old. We went on a big road trip through Utah, and a lot of other places I don’t remember. I was the only kid, other than my 1-year-old brother (my other two siblings were left at home with my dad, and I was brought along as a helper). So, anyway, I spent most of the time in the back of the car listening to Linkin Park and reading Harry Potter. This, I can only imagine, was an attempt at looking cool in front of my older cousin, and a way to avoid chats with the adults. I am not sure about the looking cool part (who am I kidding?), but I certainly didn’t avoid many chats.
Along the way, we hit up a couple of those chain family restaurants, and at every one, I ate cornbread. Remember, I was an awkward, fussy eating vegetarian at the time…so I wasn’t about to get very adventurous.
So I loved corn bread. But, you cannot get it in Ireland or Australia (not easily anyway), and my one attempt at making it years ago, did not end very well (actually it was pretty gross), so I never went back for more.
When we moved to California, however, I was reminded of it’s deliciousness and I just had to give it another go. I came up with this honeyed skillet cornbread last year, and have made it a LOT since. I can’t believe I haven’t shared it with you yet.
It’s really good with a slather of whipped honey butter. Just ask my husband and daughter, who had to have the honey butter confiscated from them as they were literally eating more butter than bread with every bite. Gross.
Side note: I have a little bit of an aversion to butter as a spread. It all stems from an incident that happened when I was 7 years old, and my best friend at the time, got a spoon and scooped a massive ice-cream size blob of butter (or some butter alternative that was all the rage in the early 90’s), and ate it. It made me feel sick then, and it makes me feel sick now. I didn’t eat butter of any kind (unless it was baked in a cake or something, of course), for YEARS. Like 20 years or something ridiculous.
Anyway, tangent over. This skillet cornbread rocks. I make everything in a skillet, because I am a little bit in love with. It is sweetened with a little bit of honey, and some coconut sugar, and it is loaded with creamed corn, to make sure it stays super moist and delicious. We will be having it with our Thanksgiving feast this year.
Oh and guys, even though this smells amazing coming out of the oven, when I say you need to let it sit for 10 minutes, you really NEED to let this sit for 10 minutes. If you don’t, it will crumble into a million pieces, and you will cry. Once it has had the mandatory rest, cut a big hunk, and enjoy with some (thin spread, not mountains) of honey whipped butter. Yum.
- Pre-heat the oven to 400 degrees
- Melt the butter in a small saucepan and set aside
- Combine the cornmeal, flour, baking powder, baking soda, salt, coconut sugar, and cayenne pepper in a large mixing bowl
- In a separate bowl, gently beat the eggs. Add in the butter (which should now have cooled), the honey and the milk. Add to the dry ingredients and mix well
- Fold in the creamed corn and let the whole thing rest at room temperature for about 10 mins
- Over a medium heat, melt 1 tbsp butter in the skillet. When it is melted, pour in the batter and pop the whole thing into the oven
- Bake for 20-25 minutes until the top is golden brown.
- Remove from the oven, and allow to cool for 10 minutes. Slice and enjoy
Let this rest for 10 minutes once it comes out of the oven. If you don't, it will fall apart and you will not be happy!
Want a sneak peek at what else we will be having? Ok, ok, calm down – we will be having cranberry and vanilla bean butter and waffles for breakfast, turkey (of course), slow cooker garlicky herbed cauliflower mash, leek noodles with créme fraîche, and a new recipe (coming soon) as sides, and cranberry and apple crisp for dessert.