Skillet Cornbread with Honey Butter
Time: 45 minutes
Be louder than a lion; be a champion and start your day with a ROAR. Dance through the fire today, but not until you have some of this high energy, healthy cornbread with honey butter. It is a great way to start the day, but also a great snack through the day or a side dish to savoury stews…. Come on… no one is watching or listening – ROAR!
Music Selection: Katy Perry – Roar
¼ cup plus 2 Tbsp melted butter
1 cup yellow cornmeal
2/3 cup flour
1 Tbsp baking powder
1 ¼ tsp salt
1 cup sour cream
½ cup buttermilk or cream
½ cup honey, melted
¼ tsp baking soda
½ cup corn kernels, fresh or thawed
½ cup softened butter
2 Tbsp melted honey
Few drops fresh lemon juice
Preheat oven to 375 deg F.
Brush 9 inch skillet with some of the melted butter.
In large bowl, mix cornmeal, flour, baking powder, salt and baking soda well.
In separate bowl, mix sour cream, eggs and buttermilk well.
Mix the corn into the dry ingredients, then slowly add in the wet ingredients. Mix well. Add in the melted butter and melted honey and mix well.
Pour into skillet, even out the dough and bake for 25 – 30 minutes.
In meantime, make the honey butter, by mixing the 3 ingredients together.
Let the cornbread cool for 10 minutes then cut in wedges or 1 inch thick slices. Top with honey butter and enjoy with strong coffee/tea and your favorite eggs – herb kissed eggs, scrambled, poached… the sky is the limit.