Side Appetizer

Bourbon Honey Skillet Cornbread

Servings 16
Bourbon Honey Skillet Cornbread

Overview

It's just as delicious as it sounds. Try paired with your favorite barbecue foods! Pro tip: try pan searing the leftovers in a little butter the next day. You can thank us later.

Instructions

  1. Preheat the oven to 400* F. 
  2. Place 9-10” cast iron skillet over medium heat and melt the butter for the cornbread.  Once melted, use a pastry brush to brush the edges of the pan to prevent the cornbread from sticking.  Remove from heat. 
  3. In a medium bowl, whisk together the cornmeal, flour, salt, baking powder and baking soda. 
  4. In a separate bowl, whisk together the eggs, honey and buttermilk.   
  5. Add the wet ingredients to the dry ingredients and mix until just combined.  Add the melted and cooled butter and mix until incorporated.  It is ok if there are lumps, do not over mix. 
  6. Pour the batter into the prepared skillet and smooth the top.  Place in the ocean and back for 20-25 minutes, until a toothpick inserted comes out clean. 
  7. When the cornbread is almost done, melt the butter for the glaze and whisk in the honey. 
  8. When the cornbread is done, remove from the oven and, using a toothpick or fork, gently poke holes in the surface.  Pour the glaze evenly over the top. Serve warm. 

 30-35 minutes (10-15 prep, 20-25 cook)

*If you do not have buttermilk, you can create your own by using a milk of choice and add 1 ½ tablespoons of lemon juice and allow to sit for 5-10 minutes.  You can also just substitute for regular milk. 

#savethebees

Ingredients

  • ½ cup unsalted butter
  • 1 ½ cups cornmeal (fine-medium grain)
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 eggs
  • ½ cup Savannah Bee Bourbon Barrel Honey
  • 1 ½ cups buttermilk*
  • 2 tablespoons unsalted butter
  • 1 tablespoon Savannah Bee Bourbon Barrel Honey
  • Sea Salt flakes

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