Grandmas Cornbread With Honey Butter |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Grandma's cornbread. Need I say more? I was raised on this stuff. The debate rages on....to sweet or not too sweet, that is the question. Here we can have the best of both worlds. Ingredients:
10 cast iron skillet |
non stick cooking spray |
flour to powder skillet. |
honey butter |
1/4 cup butter, softened but not liquid. |
1/4 cup honey |
corn bread |
1-1/2 cups white corn meal (yellow works also) |
3 tablespoons flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 cups buttermilk |
1 egg, beaten |
2 tablespoons bacon drippings, melted |
Directions:
1. In advance, thoroughly mix honey and butter together and refrigerate.
2. Spray skillet with non stick cooking spray and powder with flour.
3. Place skillet in cold oven on center rack.
4. Preheat oven and skillet to 450F.
5. Mix together dry ingredients.
6. Fold in buttermilk, egg, and drippings just until dry ingredients are moistened.
7. CAREFULLY pour into hot skillet, bake 25 minutes 450F until golden.
8. Place clean kitchen towel folded into approximately 12 square on cutting board or counter, when cornbread is finished cooking, remove skillet from oven and tap inverted onto towel to dislodge cornbread loaf.
9. As soon as you can stand the heat, slice into pie shaped wedges, split, and slather on the honey butter and serve hot.
10. Eat it all and tell everyone else the dog ate it, or it fell on the floor, or you burned it. Juuuust Kidding! Share you big silly!
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