- 8
- 10 mins
- 35 mins
Ingredients
- DRIZZLE:
- 3 Tablespoons vegetable oil
- 1 cup all-purpose flour
- 1 cup corn meal
- 1 egg, room temperature
- 1/4 teaspoon sea salt
- 1 cup milk, room temperature (or microwaved 20-30 seconds)
- 1 Tablespoon white vinegar
- 1 teaspoon baking soda
- 1/3 cup honey
- 1/4 cup butter
- 1/4 cup shortening
- 1/2 cup corn kernels (frozen or fresh)
- 1/4 cup butter
- 1/4 cup honey
Preparation
Step 1
Instructions
Pour vegetable oil in cast iron skillet. Place in oven and pre-heat to 400°F.
Combine milk and vinegar in a small bowl. Mix and let sit for a minute. Stir in baking soda and set aside.
Stir together flour, corn meal, and salt.
Melt butter and shortening together; microwave in 15 second increments, stirring in between until melted.
Beat together egg, honey, melted butter, shortening, and milk mixture in a large bowl.
Stir dry ingredients into the wet, add corn kernels, and mix until just combined.
Carefully remove cast iron skillet from oven and pour batter in, being sure to spread evenly quickly, as the edge of the cornbread will begin to form.
Bake for 22-28 minutes until edges are golden brown and toothpick comes out clean.
Melt together butter and honey for drizzle. Drizzle evenly on top of cornbread. Slice and serve with whipped honey butter.
Instructions