Saturday, January 16, 2010

Honey Skillet Cornbread!

Yesterday I had the pleasure of hanging out with my nephews. While the youngest napped, his big brother and I baked cornbread. He is a natural sous chef! I cracked the egg, he whisked. After pouring the batter into a heated cast iron skillet we turned the rest of the work over to the oven. We peaked in often until the bread was golden. In the end, we sat down to enjoy this fluffy, sweet cornbread together. I told him that the honey we used in the recipe came from friends of mine who keep bees right here in town. "In fact", I said, "I've even met the bees who made this honey." We devoured our slices and gave each other some congratulatory high fives while relishing our duel effort in the kitchen.

Honey Skillet Cornbread:

*1 cup organic corn meal
*1 cup organic white whole wheat flour
*1 Tbsp. baking powder
*1 tsp. sea salt
* 1 cup buttermilk
*1/2 cup honey
*1 large egg
*5 Tbsp. butter

Preheat oven to 400. Heat 10 inch cast iron skillet in oven with the butter. Mix dry ingredients together in medium bowl (here you may add extra goodies such as whole corn, sage, fresh ground pepper, etc). Have your nephew help you whisk buttermilk, honey, and egg together in separate bowl. Remove skillet from the oven and add melted butter to milk mixture. Whisk. Add liquid ingredients to dry and gently fold to blend. Pour batter into skillet and bake on middle rack for about 20 minutes or until the top is golden in color. Enjoy with a little person!

1 comment:

  1. Like that photo of the Cornbread, kinda makes me want to put it in a glass of milk and enjoy.
    Really like some of the extras on your site.