Best 3 Honey Buttermilk Skillet Cornbread Recipes
Indulge in the delectable Honey Buttermilk Skillet Cornbread, a culinary masterpiece that tantalizes taste buds with its irresistible combination of sweet and savory flavors. This Southern comfort food classic is crafted with a symphony of simple ingredients, including cornmeal, flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, honey, butter, and bacon. Baked to perfection in a well-seasoned skillet, the cornbread emerges with a golden-brown crust and a moist, tender interior that crumbles effortlessly. Savor the harmonious blend of sweet honey, tangy buttermilk, and smoky bacon that dances across the palate with each bite. Elevate your culinary experience by exploring the accompanying recipes featured in this article. Discover the secrets to creating a velvety smooth Honey Butter, perfect for spreading over warm cornbread slices. Learn the art of preparing a zesty Chipotle Crema, a delightful condiment that adds a spicy kick to your cornbread journey.
Here are our top 3 tried and tested recipes!
HOT PEPPER HONEY CORNBREAD
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
HONEY BUTTERMILK CORNBREAD
I wanted to make corn bread but didn't have sugar or milk. I did have buttermilk and honey. They seemed to work well. I guessed at how much honey would be needed and it seemed about right, not too sweet.
Provided by toriforest
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. and grease a 8 inch square baking pan.
- Sift the cornmeal, flour, baking powder and salt together.
- In a seperate bowl mix the egg, buttermilk oil and honey.
- Add the egg mixture to the dry ingredients.
- Beat until smooth.
- Pour into pan.
- Bake 20 minutes edges may start to brown a little.
Tips:
- Use fresh buttermilk for the best flavor and texture. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- If you don't have a cast iron skillet, you can use a regular 9-inch baking pan. Just be sure to grease the pan well before pouring in the batter.
- To test if the cornbread is done, insert a toothpick into the center. If it comes out clean, the cornbread is done. If it comes out with batter still attached, bake for a few more minutes.
- Serve the cornbread warm with butter, honey, or your favorite toppings.
Conclusion:
This honey buttermilk skillet cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its slightly sweet and tangy flavor, this cornbread is sure to be a hit with everyone at your table. So next time you're looking for a delicious and easy side dish, give this honey buttermilk skillet cornbread a try!
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