Fresh batch of corn from the garden, I knew it was time for cornbread. And, because my kitchen is lacking in 9 inch square pans, I decided to use a cast iron skillet.
By itself this cornbread was awesome. Smeared with homemade Bermudian honey from my Uncle and…this cornbread transcended all. Next time around I will definitely bake it later in the day so that when it emerges from the oven it can go go straight on the plate. Skewer the top with fork prongs and oh. my. god.
1 2/3 cups flour
1 1/4 cups cornmeal
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon seasalt
3 large eggs
1 cup buttermilk
1/3 cup melted butter, cooled
1/3 cup honey
2/3 cup fresh corn kernels
2 tablespoons olive oil for skillet
- Heat oven to 425 degrees. Dig your cast iron skillet out of the cupboard and give it a good wipe. In a large bowl, mix together the dry ingredients: flour, cornmeal, baking soda, baking powder, and seasalt.
- In a separate bowl, whisk together the eggs, buttermilk, butter, corn kernels, and honey. Pour wet mixtures into the dry mixture, stirring until just blended.
- Meanwhile, heat skillet over medium heat. Add olive oil and use a brush to grease bottom and sides of pan. Pour batter into skillet and place in oven. Cook for 15-20 minutes or until toothpick inserted in center comes out clean.
- Drizzle with honey or sprinkle with cheese and serve.
