Name: Honey-Pepper Cast Iron Skillet Cornbread recipe
Ingredients: 4 tablespoons unsalted butter;1 cup yellow cornmeal;1 cup all-purpose flour;¼ cup white sugar;1 tablespoon baking powder;1 teaspoon salt;1 teaspoon ground black pepper;3 large eggs;1 cup whole milk;¼ cup honey

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Ingredients

4 tablespoons unsalted butter 1 cup yellow cornmeal 1 cup all-purpose flour ¼ cup white sugar 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon ground black pepper 3 large eggs 1 cup whole milk ¼ cup honey

Nutrition Info

273.3 calories carbohydrate: 42.6 g cholesterol: 87.8 mg fat: 8.8 g fiber: 1.2 g protein: 6.3 g saturatedFat: 5.2 g servingSize: - sodium: 457.1 mg sugar: 16.8 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 9-inch skillet cornbread

Recipe Note

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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Honey-Pepper Cast Iron Skillet Cornbread

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