Tuesday, November 29, 2011

Honey Corn Bread

Honey Corn Bread- http://www.hunwhatsfordinner.com


With the cold weather arriving, I've been cooking more soups, stews and chili. There is just something about a big pot of goodness, simmering all day, that makes the chill outdoors seems less severe. I think that's why I enjoy cold weather cooking, more than summer cooking. I can make up tons of different soups, give chili new life by changing a few ingredients and throw just about anything into a pot, to make a nice hearty bowl of stew; and never get bored with the yummy soul soothing goodness.

Honey Corn Bread- http://www.hunwhatsfordinner.com



Of course, soup, stews or chili aren't complete unless there is some sort of delicious dipper to accompany them. When I was browsing my Food Network Magazine, a few months ago, I found this recipe for Honey Cornbread, by Emeril Lagasse. I use to watch Emeril when he was on Food Network; unfortunately his show doesn't play on Food Network Canada. I knew this sweet glazed cornbread, would be the perfect compliment to a nice bowl of slightly spicy and savoury chili. I was also excited to finally use my new cast iron skillet!! This cornbread is almost addictive. The sweet honey butter just sinks into the top layer and gives this moist cornbread a wonderful pop of flavour.


Cast Iron Honey Cornbread
Recipe courtesy Emeril Lagasse, 2007
printable version

    2 cups cornmeal
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon sugar
    1/4 teaspoon salt
    1 1/2 cups buttermilk
    1 large egg, lightly beaten
    5 tablespoons unsalted butter, melted
    2 tablespoons vegetable oil, for greasing skillet
    Honey-Butter, recipe follows

Preheat a grill to low heat.

In a bowl, combine the cornmeal, baking powder, baking soda, sugar and salt and mix well. In a separate bowl, combine the buttermilk, egg and butter and stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Use the vegetable oil to coat the insides of a large cast-iron skillet. Spoon batter the skillet. Set the skillet on the grill and close the lid. Grill until the cornbread is firm and a toothpick inserted into it comes out clean, 15 to 20 minutes.

Remove the cornbread from the grill and baste with the Honey-Butter mixture. Let the cornbread sit for 5 minutes before removing it from the skillets and serving.


For the Honey Butter:


    1/2 stick (or 4 tablespoons) unsalted butter, at room temperature
    1/4 cup plus 2 tablespoons honey

In a medium bowl, combine the butter and honey and whisk thoroughly until well blended. Set aside until the cornbread is cooked. Baste hot cornbread, with mixture.

Cindy's notes: I baked my corn bread in the oven at 400 degrees, for about 20-25 minutes;until the center was set.

Photobucket


This post linked to

Hearth and Soul
Delicious Dishes
Tasty Tuesday
See ya in the Gumbo!

9 comments:

Mary said...

This is my favorite version of how to make cornbread, but have never known how to make it myself. Thanks for posting the recipe!

Mary
http://piccolajellyfish.blogspot.com

Barb @ A Life in Balance said...

That does sound good. Now I have a hankering for corn bread, and nothing to serve it with. Maybe a beef stew? Or with meatloaf and mac and cheese?

Brenda said...

I cut this recipe out of that magazine Cindy as it looked so good. So glad you made it. Now it's my turn. :o)

Kristy Lynn said...

aw man! I love cornbread! it's especially good with some home made veggie chilli. I ordinarily make mine a little different from you but I'm gonna give this a shot next time.

PS. cast iron is always a good thing!

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Elise said...

Mmm, this is making me crave chili with cornbread. Thanks for a great cold-weather recipe Cindy.

Charlotte Moore said...

I made chili and Italian Pasta Bake for the freezer. No corn bread though. It is getting that time of year for chili and soups. Brrrrr!!

MM said...

This does sound good paired w/ spicy chili. And basting with honey butter sounds divine. Thanks for linking up!

April @ The 21st Century Housewife said...

I agree, winter is a wonderful time to cook, and a great time to be creative. This cornbread sounds delicious, and I love the honey butter to go along with it. Thank you for sharing this post with the Hearth and Soul hop.