Honeyed Cornbread

Honeyed Cornbread

YIELD: Makes 8 servings


2 1/2 cups - self-rising cornmeal

1/2 tsp. - salt

1/4 cup - vegetable oil

1/2 cup - creamed corn

1 1/3 cup - buttermilk

1/4 cup - honey

1 - egg

1 T - vegetable oil, for skillet

honey and butter, for serving


Preheat oven to 450°F.

Swirl the 1 T vegetable oil in the cast iron skillet and place in the oven to heat, watch that it doesn't start to smoke.

Mix the cornmeal and salt in a large bowl.

In a second bowl combine the next 5 ingredients. Stir the wet ingredients with the dry until just combined, batter will be lumpy, don't over mix.

Open the oven and drop a tsp. of batter into the hot skillet and make sure it is heated enough to sizzle. Carefully pour the batter into the skillet and bake for 20-25 minutes until set and golden brown.

Cut into slices and serve with additional honey and butter.


Add 4 pieces of chopped bacon to the batter for a special treat!