Honey Beer Skillet Cornbread

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Honey Beer Skillet CornbreadClearly, I’m not a Southerner, because any self-respecting, grandmother-loving, Southern girl sweetens her tea, but not her cornbread. My West Coast roots are clearly showing when I put honey in my skillet cornbread. I love it a little sweet. It balances out a spicy, hot beer chili and keeps me coming back for more.

If you are a never-sweeten-the-cornbread kind of person, I have some good news for you. This recipe is just perfect without the honey, which should satisfy the South. So I hope that I’ll still be allowed to depart the aircraft next time I land in Georgia.

Honey Beer Skillet Cornbread2

Honey Beer Skillet Cornbread

Ingredients: 

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg plus one large yolk
  • ¾ cup pale ale
  • 1 cup buttermilk
  • ¼ cup honey (optional)
  • 4 tablespoons unsalted butter

Directions:

  1. Place a cast iron skillet in a cold oven. Heat to 450 degrees Fahrenheit while the skillet is in the oven.
  2. In a large bowl, stir together the cornmeal, flour, salt and baking powder.
  3. Make a well in the dry ingredients, and add the eggs, yolk, beer, buttermilk and honey (if using). Stir until just combined.
  4. Remove the hot skillet from the oven, add the butter, then swirl the pan until the butter has melted and coats the pan.
  5. Pour the batter into the pan and return to oven. Bake at 450 F for 22 to 25 minutes or until the edges just start to turn golden brown.
  6. Slice, serve warm.

Honey Beer Skillet Cornbread3Photo credit: Jackie Dodd

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