- 2 cups Yellow cornmeal
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon White sugar
- 3/4 teaspoon Salt
- 1/2 cups Buttermilk
- 1 large Eggslightly beaten
- 5 tablespoons of melted Unsalted butter
- 1 tablespoon Vegetable oil
- 6 tablespoons Honey
Cornbread is a Southern specialty, though typically in the South, it is salty and contains no sugar. But, this recipe gives it an unexpected twist as it combines honey with seasoning.
For a better end result, try using the best local honey available.
by Renee Dobbs @ flickr
Start by preheating a grill to low heat and place a shallow 12- inch cast- iron skillet or low-rimmed, 12- inch cast-iron quesadilla pan on the grill. Let the skillet become hot.
While the skillet is heating, combine the cornmeal, baking powder, baking soda, sugar, and salt in a large bowl.
In a separate bowl, combine the buttermilk, egg, and melted butter and stir to combine.
Add all the wet ingredients to the dry ingredients and stir until everything is well combined.
Add the vegetable oil and the 1 tablespoon butter to let it soak evenly on the inside of the preheated skillet.
Pour the batter into the skillet, close the grill lid, and cook until the cornbread is firm and a toothpick inserted into it comes out clean, 10 to 12 minutes.
While the cornbread is cooking, prepare the honey-butter by combining the remaining 4 tablespoons of butter and the honey in a small bowl and stirring until well blended.
Last but not least, remove the skillet from the grill and baste the cornbread with the honey-butter mixture.
Finally, let the cornbread sit for 5 minutes before removing it from the skillet.
Serve immediately and enjoy this delicious cornbread.