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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Buttermilk Cornbread with Honey Butter
southern
bread
baked
vegetarian
cast-iron
No sugar in the batter, the way it is made below the line. Poured into smoking bacon fat so the bottom sets into a dark, brittle shell.
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RECIPE
Buttermilk Cornbread with Honey Butter
No sugar in the batter, the way it is made below the line. Poured into smoking bacon fat so the bottom sets into a dark, brittle shell.
Prep10 mins
Cook25 mins
Total35 mins
Servings8
southern
bread
baked
vegetarian
cast-iron
Ingredients
- 2 cups stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 cups buttermilk
- 2 eggs
- 1/3 cup bacon fat
- 1 stick butter, softened
- 3 tbsp honey
- 2 tsp kosher salt
Preparation
1
Put the bacon fat in the skillet and slide it into a 450F oven while you mix. The pan and the fat must be genuinely hot, not warm.
2
Whisk the cornmeal, flour, baking powder, baking soda and salt together.
3
Beat in the buttermilk and eggs until just combined. Overmixing makes cornbread tough and cakey.
4
Pull the skillet out. The fat should shimmer and ripple. Pour half of it into the batter and stir once.
5
Pour the batter into the pan — it should hiss loudly and the edges should set on contact. If it does not hiss, the pan was not hot enough and you will get a pale, soft bottom.
6
Bake 22 minutes until the top is gold and a skewer comes out clean.
7
Beat the softened butter with the honey. Turn the cornbread out upside down so the crust stays crisp, and serve with the butter.
Servings and Nutrition
Number of Servings in Buttermilk Cornbread with Honey Butter8
Nutrition for 1 serving (1 wedge)
410Calories (kcal)
9Protein (g)
46Carbs (g)
21Fat (g)
Protein 9.0g9%
Carbs 46.0g45%
Fat 21.0g46%