Clearly, 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 Cornbread
- 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
- Place a cast iron skillet in a cold oven. Heat to 450 degrees Fahrenheit while the skillet is in the oven.
- In a large bowl, stir together the cornmeal, flour, salt and baking powder.
- Make a well in the dry ingredients, and add the eggs, yolk, beer, buttermilk and honey (if using). Stir until just combined.
- Remove the hot skillet from the oven, add the butter, then swirl the pan until the butter has melted and coats the pan.
- 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.
- Slice, serve warm.