Cast Iron Cornbread - Honey Butter Cornbread
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Date: 2019-07-25
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Comments and reviews: 10
kez kezooie
I discovered cornbread fairly late (I'm Australian and it's not a regular thing over here) but it really is delicious and when I've cooked it for people they always become instant converts. This recipe looks very nice and I'll be giving it a try. I've never used honey in it before and I'll be tweaking it just a tad by using gluten free flour as I'm coeliac. I've made cornbread with both kinds of flour at different times (I used wheat flour before I was diagnosed) and I've found that it actually turns out better with gluten free flour. You get a beautiful texture. Thanks for the recipe, Chef John
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I discovered cornbread fairly late (I'm Australian and it's not a regular thing over here) but it really is delicious and when I've cooked it for people they always become instant converts. This recipe looks very nice and I'll be giving it a try. I've never used honey in it before and I'll be tweaking it just a tad by using gluten free flour as I'm coeliac. I've made cornbread with both kinds of flour at different times (I used wheat flour before I was diagnosed) and I've found that it actually turns out better with gluten free flour. You get a beautiful texture. Thanks for the recipe, Chef John
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Megan Warnock
Tips from a Southerner on making cornbread 1. Making cornbread in anything other than cast iron should be illegal 2. Skip the sweetener and spice 3. Cornbread turns out better if your fat (butter or oil) is added last and hot and your skillet is hot when you pour in your batter. 4. Cornbread should be served hot. 5. Your dairy should always be butter milk. If you do all of this youll have perfect tasting, beautifully browned cornbread that turns out of the skillet perfectly. Cornbread is also really good if you crumble it into a glass and pour buttermilks over it.
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Tips from a Southerner on making cornbread 1. Making cornbread in anything other than cast iron should be illegal 2. Skip the sweetener and spice 3. Cornbread turns out better if your fat (butter or oil) is added last and hot and your skillet is hot when you pour in your batter. 4. Cornbread should be served hot. 5. Your dairy should always be butter milk. If you do all of this youll have perfect tasting, beautifully browned cornbread that turns out of the skillet perfectly. Cornbread is also really good if you crumble it into a glass and pour buttermilks over it.
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Duane Leon
This is the first recipe of Chef John's that I have tried that did not come out very well. Not sure what the cause was but the bread did not rise at all. I used fresh self raising flour and new eggs. Could it be the size of the cast iron skillet? I also used buttermilk that was frozen so that might have it not to rise. The taste was so-so. I was expecting something a little sweeter. Fingers cross the ribs that are on the BBQ right now taste amazing to offset the my disappointing corn bread.
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This is the first recipe of Chef John's that I have tried that did not come out very well. Not sure what the cause was but the bread did not rise at all. I used fresh self raising flour and new eggs. Could it be the size of the cast iron skillet? I also used buttermilk that was frozen so that might have it not to rise. The taste was so-so. I was expecting something a little sweeter. Fingers cross the ribs that are on the BBQ right now taste amazing to offset the my disappointing corn bread.
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Peace Out
I made this recipe to go with Mexican chili for a dinner party and it was raved about. I modified it by having brown sugar and honey, no cayenne, more overall ingredients because my cast iron pan was larger and the batter had less height. I also baked at 350 for 25 minutes, rather than 400 because of the less height of the batter. I didn't have self-rising flour (never buy the stuff, so added baking powder. Thanks so much for sharing your idea It looked amazing in the cast iron skillet too
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I made this recipe to go with Mexican chili for a dinner party and it was raved about. I modified it by having brown sugar and honey, no cayenne, more overall ingredients because my cast iron pan was larger and the batter had less height. I also baked at 350 for 25 minutes, rather than 400 because of the less height of the batter. I didn't have self-rising flour (never buy the stuff, so added baking powder. Thanks so much for sharing your idea It looked amazing in the cast iron skillet too
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jason wroe
For years and years I've used my Grandmother's southern recipe and been happy. UNTIL NOW. WOW thanks Chef What a beautiful cornbread this is. The crust was cooked perfectly and had a very delicious buttery flavor. This was so light and fluffy. This is my new go to. I paired it with my hearty hamburger soup tonight and it went wonderfully. Thanks Chef John. My 9 year old daughter, Bella and I watch your epidodes together before she goes to sleep.
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For years and years I've used my Grandmother's southern recipe and been happy. UNTIL NOW. WOW thanks Chef What a beautiful cornbread this is. The crust was cooked perfectly and had a very delicious buttery flavor. This was so light and fluffy. This is my new go to. I paired it with my hearty hamburger soup tonight and it went wonderfully. Thanks Chef John. My 9 year old daughter, Bella and I watch your epidodes together before she goes to sleep.
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R W
by the time you get done making cornbread dude you got it so much cholesterol and fat to it it's not worth the calories I buy Jiffy Corn bread off the market I don't use butter and I don't use eggs there are things you can use in place of those things on the market today a friend once told me to use some brown sugar and some grape nuts inside the cornbread and a big something comes out amazing such a Nutty flavor
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by the time you get done making cornbread dude you got it so much cholesterol and fat to it it's not worth the calories I buy Jiffy Corn bread off the market I don't use butter and I don't use eggs there are things you can use in place of those things on the market today a friend once told me to use some brown sugar and some grape nuts inside the cornbread and a big something comes out amazing such a Nutty flavor
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Jill Stalnaker
I was taught and it does make a difference, heat that cast iron pan up before adding the batter. I dont use butter to cook it in, canola will do, itll take the high temp of the oven while heating up. When you pour the batter in it almost fries and you get a crispy bottom which is my favorite thing in the world. By the way, I do buy stone ground corn meal from a grist mill, they use stones to grind it.
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I was taught and it does make a difference, heat that cast iron pan up before adding the batter. I dont use butter to cook it in, canola will do, itll take the high temp of the oven while heating up. When you pour the batter in it almost fries and you get a crispy bottom which is my favorite thing in the world. By the way, I do buy stone ground corn meal from a grist mill, they use stones to grind it.
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AJ
I do not care for sweet corn bread unless it is full or jalapenos, cheddar cheese, whole kernel corn, onion you can bake it in a large cast iron skillet I do mean large. The ladies will know what I'm talking about. It's your fish Skillet the one you can't get out of the damn cabinet by one arm. Absolutely delicious Chef John I do add sugar to it but I think next time I shall try honey and I do love the honey bees
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I do not care for sweet corn bread unless it is full or jalapenos, cheddar cheese, whole kernel corn, onion you can bake it in a large cast iron skillet I do mean large. The ladies will know what I'm talking about. It's your fish Skillet the one you can't get out of the damn cabinet by one arm. Absolutely delicious Chef John I do add sugar to it but I think next time I shall try honey and I do love the honey bees
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TexasScout Noneofyourbusiness
Two things, first, my grandmother always poured the batter in a preheated skillet she heated the butter till it is almost smoking and then poured in the batter. It gave a beautiful crispy brown crust. Number two, always turn it out on a plate, never cut it in the pan it ruins the seasoning on your skillet. One last thing, in South Texas we never add sugar or any sweetener.
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Two things, first, my grandmother always poured the batter in a preheated skillet she heated the butter till it is almost smoking and then poured in the batter. It gave a beautiful crispy brown crust. Number two, always turn it out on a plate, never cut it in the pan it ruins the seasoning on your skillet. One last thing, in South Texas we never add sugar or any sweetener.
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Alex Pearson
Ironically. butter is not the high caloric problem with this duo. Its actually the bread, or in this case the corn bread. Its the carbohydrates and sugar (honey) that make you gain weight. So go ahead and knock yourself out, put the butter on. Just dont have too big a piece of bread, put lots of butter on it and thats a much healthier option. Or forgo all of it and just have a salad.
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Ironically. butter is not the high caloric problem with this duo. Its actually the bread, or in this case the corn bread. Its the carbohydrates and sugar (honey) that make you gain weight. So go ahead and knock yourself out, put the butter on. Just dont have too big a piece of bread, put lots of butter on it and thats a much healthier option. Or forgo all of it and just have a salad.
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