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Gallery Emeril’s Cast-Iron Honey Cornbread Recipe Summary prep: 10 mins total: 25 mins Servings: 8

Ingredients Ingredient Checklist 2 cups yellow cornmeal 1/2 teaspoon baking powder 1 teaspoon sugar 3/4 teaspoon salt 1 1/2 cups low-fat buttermilk 1 large egg, lightly beaten 5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature 1 tablespoon vegetable oil 1/4 cup plus 2 tablespoons honey

Gallery Emeril’s Cast-Iron Honey Cornbread

Recipe Summary prep: 10 mins total: 25 mins Servings: 8

Emeril's Cast-Iron Honey Cornbread

Emeril’s Cast-Iron Honey Cornbread

Emeril’s Cast-Iron Honey Cornbread

Recipe Summary prep: 10 mins total: 25 mins Servings: 8

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 8

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 8

8

Ingredients

Ingredients

  • 2 cups yellow cornmeal 1/2 teaspoon baking powder 1 teaspoon sugar 3/4 teaspoon salt 1 1/2 cups low-fat buttermilk 1 large egg, lightly beaten 5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature 1 tablespoon vegetable oil 1/4 cup plus 2 tablespoons honey

Directions

Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.

Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.

Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.

Oven Method:Bake in skillet at 400 degrees for 18 to 22 minutes.

Reviews (7)

 Add Rating & Review     152 Ratings   5 star values:        27    4 star values:        17    3 star values:        58    2 star values:        36    1 star values:        14

Reviews (7)

Add Rating & Review     152 Ratings   5 star values:        27    4 star values:        17    3 star values:        58    2 star values:        36    1 star values:        14

Add Rating & Review

152 Ratings 5 star values: 27 4 star values: 17 3 star values: 58 2 star values: 36 1 star values: 14

152 Ratings 5 star values: 27 4 star values: 17 3 star values: 58 2 star values: 36 1 star values: 14

152 Ratings 5 star values: 27 4 star values: 17 3 star values: 58 2 star values: 36 1 star values: 14

  • 5 star values: 27 4 star values: 17 3 star values: 58 2 star values: 36 1 star values: 14

    Martha Stewart Member     Rating: Unrated       11/03/2015   I have been making corn bread in my 10" cast iron skillet for year. I just fellow the recipe that is on the bag of yellow corn meal ,it has turned out so good, my husband used to fry bacon real crispy & crumble it in the batter. O that is so good too , no honey till maybe I would eat a slice, I love it hot or cold with lots of butter & maybe jam , I am 8o, so I been baking this for years, I also have put 1/2 of the batter in pan them put jam on top & the other 1/2 batter. Bake ,,good,  

Martha Stewart Member     Rating: Unrated       04/05/2014   wow, this was horrible. didn't rise and tasted rancid. Whole thing ended up in the garbage.  

Martha Stewart Member     Rating: 5 stars       03/04/2014   Love this recipe. It's just like I grew up with. It's not sweet cornbread in itself which makes it perfect for soups and many bean dishes. My favorite way to eat it though is fresh with butter and honey. I also love that it's easy gluten free.  

Martha Stewart Member     Rating: Unrated       05/25/2013   @UKgirl55 - I think perhaps why your bread did not rise is because you used a 12" cast iron skillet. That is WAY to large for the amount of batter in this recipe. Try it with an 8, 9" skillet and I think you will see a big difference.  

Martha Stewart Member     Rating: 1 stars       11/21/2011   Horrible! I'm throwing this "tooth decay on a plate" recipe away. I made it in the oven using my well-seasoned 12" cast-iron skillet, it didn't rise AT ALL and tasted bitter with all that buttermilk in it. For the glaze, I cut down on the honey a bit in the interests of not funding my dentist's next Mercedes-Benz and it was just about palatable. If my daughter eats it, I'll keep it; otherwise in the garbage it goes. Don't bother!!!  

Martha Stewart Member     Rating: Unrated       02/16/2011   The recipe is correct. 5 tbsp of melted butter, 1 tbsp for the skillet, and 4 tbsp for the honey butter topping. Hope that helps.  

Martha Stewart Member     Rating: Unrated       01/27/2011   Am I reading it right? Ingredients part lists "5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature" and Directions uses only 1 4=5 Tbsps ???? Lately I see this kind of errors too often. Please clarify which one is correct. Thank you. Selda

    Martha Stewart Member

    Rating: Unrated 11/03/2015

I have been making corn bread in my 10" cast iron skillet for year. I just fellow the recipe that is on the bag of yellow corn meal ,it has turned out so good, my husband used to fry bacon real crispy & crumble it in the batter. O that is so good too , no honey till maybe I would eat a slice, I love it hot or cold with lots of butter & maybe jam , I am 8o, so I been baking this for years, I also have put 1/2 of the batter in pan them put jam on top & the other 1/2 batter. Bake ,,good,

Rating: Unrated

Rating: Unrated 04/05/2014

wow, this was horrible. didn’t rise and tasted rancid. Whole thing ended up in the garbage.

Rating: 5 stars 03/04/2014

Love this recipe. It’s just like I grew up with. It’s not sweet cornbread in itself which makes it perfect for soups and many bean dishes. My favorite way to eat it though is fresh with butter and honey. I also love that it’s easy gluten free.

Rating: 5 stars

Rating: Unrated 05/25/2013

@UKgirl55 - I think perhaps why your bread did not rise is because you used a 12" cast iron skillet. That is WAY to large for the amount of batter in this recipe. Try it with an 8, 9" skillet and I think you will see a big difference.

Rating: 1 stars 11/21/2011

Horrible! I’m throwing this “tooth decay on a plate” recipe away. I made it in the oven using my well-seasoned 12" cast-iron skillet, it didn’t rise AT ALL and tasted bitter with all that buttermilk in it. For the glaze, I cut down on the honey a bit in the interests of not funding my dentist’s next Mercedes-Benz and it was just about palatable. If my daughter eats it, I’ll keep it; otherwise in the garbage it goes. Don’t bother!!!

Rating: 1 stars

Rating: Unrated 02/16/2011

The recipe is correct. 5 tbsp of melted butter, 1 tbsp for the skillet, and 4 tbsp for the honey butter topping. Hope that helps.

Rating: Unrated 01/27/2011

Am I reading it right? Ingredients part lists “5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature” and Directions uses only 1 4=5 Tbsps ???? Lately I see this kind of errors too often. Please clarify which one is correct. Thank you. Selda

All Reviews for Emeril’s Cast-Iron Honey Cornbread

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Emeril’s Cast-Iron Honey Cornbread

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest