A cornerstone of Southern cooking, cornbread actually has a long heritage that reaches back to the Native Americans. It was made more simply back then, but this recipe pays homage to those times with a no-nonsense preparation using a cast iron skillet. The unheralded skillet is a chef's best friend that truly gets better with age. For more information on cast iron skillets, check out Serious Eats excellent overview.
As with all of our recipes, we strive to create unique and un-boring combinations that will delight your tastebuds. A delicate balance of sweet, savory and spicy make this one a winner.
We especially love enjoying this cornbread toasted in the morning, topped with whipped butter and a drizzle of Bees Knees. Coupled with a warm cup of Four Barrel coffee is nirvana.
- 1 1/2 cups cornmeal
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 large egg
- 1 1/2 buttermilk
- 1/4 cup Bees Knees Spicy Honey
- 4 tablespoons butter
- Preheat your oven to 450 degrees
- Put your skillet on a medium hot burner and get it sizzling
- Place a fine mesh colander into a large bowl and add the dry ingredients
- Gently tap the colander over the bowl to sift the dry ingredients (a whisk will create the same effect if you don't have a mesh colander).
- Whisk the egg, buttermilk and Bees Knees in a separate bowl and add to the dry ingredients.
- Mix until just combined. Don't be afraid of some lumps; over-mixing is a far worse crime.
- Drop the button in the skillet and as soon as it's melted add the batter. Let it cook on the stove for exactly two minutes. This gives you a beautifully crunchy crust.
- Toss the entire skillet into the over for 20 to 25 minutes or until a toothpick comes out clean.
- Drizzle some more Bees Knees on top if you're feeling wild.