I love a good cast iron bread, nothing better
This is thing in my @smithey No. 12 pan that does not have some sort of protein in it, but I love a good cast iron cornbread. To me you can’t really have good cornbread, unless you had Southern Style Honey Cornbread.
- ½ cup unsalted butter (I use salted Irish butter)
- 1 ½ cups buttermilk
- 1 cup cornmeal
- 2 large eggs
- 3 tbsp. honey, or to taste
- ½ tsp. fine salt
- 1 pinch cayenne pepper (optional)
- 1 cup self-rising flour
Preheat the oven to 375 degrees.
Melt butter in a cast iron skillet. Turn off the heat; set the skillet aside.
Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add ½ the butter from the pan and the flour, whisk until smooth. Pour batter in the skillet.
Bake in the preheated oven for about 25 min, or until the top is golden brown. Let cool about 5 min before serving.
Want to add a little spice to your corn bread? Add ¾ cup jalapeno peppers, and maybe ½ cup shredded pepper jack cheese