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.
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
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.
This post linked to
Hearth and Soul
See ya in the Gumbo!