Honey Pepper Cast Iron Skillet Cornbread Recipes

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CAST IRON CORNBREAD



Cast Iron Cornbread image

When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

½ cup unsalted butter
1 cup cornmeal
½ teaspoon fine salt
1 pinch cayenne pepper
3 tablespoons honey, or to taste
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
  • Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g

HONEY-BUTTERMILK SKILLET CORNBREAD



Honey-Buttermilk Skillet Cornbread image

Provided by Damaris Phillips

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup cornmeal
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1/2 cup honey
2 large eggs, at room temperature
1 stick (8 tablespoons) unsalted butter, melted
Butter or milk, for serving, optional

Steps:

  • Preheat the oven to 375 degrees F. Put a 10-inch cast-iron skillet in the oven and allow to heat until very hot, about 8 minutes.
  • Whisk the cornmeal, flour, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, honey, eggs and 6 tablespoons of the butter in a second bowl. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
  • Carefully remove the hot skillet from the oven, add the remaining 2 tablespoons of butter and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 30 to 35 minutes.
  • Enjoy immediately slathered with butter, or for breakfast covered with sweet milk!

HONEY BUTTER CORNBREAD



Honey Butter Cornbread image

Make the best homemade cornbread with this easy recipe! It's fluffy on the inside, crisp around the edges, and full of delicious honey-butter flavor. Recipe yields one large skillet of cornbread (see recipe notes for alternate baking vessel options).

Provided by Cookie and Kate

Categories     Baked goods

Time 45m

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter
1 1/2 cups cornmeal, medium-grind or finer*
1 1/2 cups white whole wheat flour, regular whole wheat flour or all-purpose flour
1 1/2 teaspoons fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 large eggs, at room temperature**
2/3 cup honey or maple syrup
1 1/2 cups milk of choice (regular cow's milk, almond or oat milk, etc.), at room temperature
Optional serving suggestions: additional butter, honey or jam

Steps:

  • Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on-we want it to get bubbly and lightly browned, but not burnt).
  • Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
  • Pour the liquid into the dry mixture, and stir just until moistened through (we'll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
  • Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
  • Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving-perhaps with extra butter, honey or jam on the side.
  • This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.

Nutrition Facts : ServingSize 1 of 16 slices, Calories 200 calories, Sugar 12.9 g, Sodium 268.9 mg, Fat 7.8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 30.3 g, Fiber 2.1 g, Protein 4.5 g, Cholesterol 52 mg

HONEY-PEPPER CAST IRON SKILLET CORNBREAD



Honey-Pepper Cast Iron Skillet Cornbread image

After much experimentation adapting and combining recipes, this one is the keeper. A scratch cornbread combining honey and pepper in an iron skillet yields a very tasty cornbread of excellent texture.

Provided by Craig Kendall

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 10

4 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
3 large eggs
1 cup whole milk
¼ cup honey

Steps:

  • Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
  • Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
  • Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 42.6 g, Cholesterol 87.8 mg, Fat 8.8 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 5.2 g, Sodium 457.1 mg, Sugar 16.8 g

CAST IRON CORNBREAD



Cast Iron Cornbread image

When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

½ cup unsalted butter
1 cup cornmeal
½ teaspoon fine salt
1 pinch cayenne pepper
3 tablespoons honey, or to taste
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
  • Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g

HOT PEPPER HONEY CORNBREAD



Hot Pepper Honey Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt
1 hot chile pepper, such as serrano, Fresno or jalapeno, thinly sliced
1 cup (2 sticks) unsalted butter, at room temperature
2 cups buttermilk
2 large eggs, lightly beaten
3/4 cup honey
1/2 teaspoon cayenne

Steps:

  • Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
  • Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
  • Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
  • While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
  • Serve the cornbread with the hot honey.

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