FOOD

Cornbread With Honey Butter

Your meal will be a whole lot sweeter with this grilled skillet cornbread.

FOOD

Cornbread With Honey Butter

Your meal will be a whole lot sweeter with this grilled skillet cornbread.

Ingredients

Grilled Cornbread with Honey Butter

  • 1 stick (8 tablespoon) unsalted butter, plus 1 tablespoon for greasing
  • 1 cup fine cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups buttermilk
  • 1 1/2 cups corn, frozen and defrosted
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup chives, finely minced

Honey Butter

  • 1 stick unsalted butter, room temperature
  • 1/4 cup orange blossom honey

Steps

Grilled Cornbread with Honey Butter

  1. Preheat grill to 400°F. If you have a 3 burner grill, only light 2 sides; if you have a 2 burner grill, only light 1 side. We are cooking the cornbread via indirect heat.
  2. In a small sauce pot on medium heat, melt 8 tablespoons of butter. Continue cooking until it looks golden brown and starts to smell nutty. If it turns dark brown or black you've gone too far and need to start again. Remove from heat and let cool slightly.
  3. Take the extra tablespoon of butter and use it to grease a 10-inch cast-iron skillet. Make sure the bottom and sides are completely covered.
  4. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper. Whisk to incorporate.
  5. In a smaller bowl, mix together the buttermilk, melted butter, corn, cheese and chives. Add to the dry ingredients and gently fold together until you no longer see any dry spots.
  6. Pour the mixture into the prepared skillet and place on the cool or non-lit side of the grill.
  7. Close the lid and cook for 20-25 minutes, or until golden brown, puffed up and set. (If you insert a toothpick in the middle it should come out clean.) Check on it every so often and rotate the pan to adjust for hot spots.

Honey Butter

  1. While the cornbread grills, make the honey butter. In a small bowl, combine the butter and honey and whisk until incorporated. Set aside until needed.
  2. Remove the cornbread from the grill and let sit for 10 minutes before slicing.
  3. Serve warm with the honey butter.