Recipe
September 2, 2024
Sweet Honey Skillet Cornbread
This sweet cornbread is infused with Rosewood Winery’s honey. It can be topped simply with butter, or served alongside a hearty soup in the fall.
Directions
Yield: Serves 6-8
- Preheat oven: Preheat oven to 375F, place 9-inch skillet or 9″ x 9″ baking pan in oven.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
- Combine sugar and liquids: In a separate bowl mix together the honey, sugar, oil and melted butter. Whisk in eggs one at a time and then buttermilk.
- Combine the dry & wet: Add dry ingredients and mix until incorporated.
- Bake: Remove pan from oven and coat the bottom and sides with remaining butter. Pour in the cornbread batter and place in oven. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Remove from oven and and let cool 10 minutes before serving.
Serving Suggestions & Tips:
- We love cutting ourselves a piece and putting some grass fed salted butter on top and diving in
- You could also serve this beside a hearty soup or chili
- This also makes a great replacement for English muffins in the morning with some poached eggs and bacon
Author: Alexandra Whyte
Photographer:
courtesy of Rosewood Winery