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My review
Honey-Pepper Cast Iron Skillet Cornbread
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Craig Kendall
"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."
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Ingredients
35 m servings 273Original recipe yields 8 servings (1 9-inch skillet cornbread)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
3/1/2020
This is a better recipe than the one I was using, cornbread was moist not crumbly and had a sweet peppery taste to it. the cooking time was a little off, it took me 32 minutes in gas oven to ge...
2/24/2020
I only gave it a 4 star rating only because I don't like sugar in my cornbread. In my opinion, that is unnecessary.