There's nothing quite like the comforting taste of cornbread fresh from the oven. This honey skillet version adds a touch of sweetness, making it perfect for pairing with savory dishes or enjoying on its own. The golden crust and moist interior create a delightful contrast that will have everyone reaching for seconds.
Most of the ingredients in this recipe are common pantry staples, but you might need to pick up cornmeal and honey if you don't already have them at home. Cornmeal can usually be found in the baking aisle, while honey is often located near the syrups or in the natural foods section. Make sure to get a good quality honey for the best flavor.
Ingredients For Honey Skillet Cornbread Recipe
Cornmeal: A coarse flour made from dried corn, essential for the texture and flavor of cornbread.
All-purpose flour: Provides structure and helps the cornbread rise.
Honey: Adds natural sweetness and moisture to the cornbread.
Baking powder: A leavening agent that helps the cornbread rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Milk: Adds moisture and helps bind the ingredients together.
Vegetable oil: Adds moisture and helps create a tender crumb.
Eggs: Provide structure and help bind the ingredients together.
Technique Tip for Perfect Cornbread
When combining the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cornbread. Stir just until the ingredients are incorporated to ensure a light and fluffy texture. Additionally, preheating the skillet in the oven before adding the batter can create a nice crispy crust on the bottom and edges of the cornbread.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially the same as cornmeal but may have a slightly different grind, which can add a unique texture to your cornbread.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more nutrients, though it may make the cornbread denser.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture level, though it will impart a slightly different flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread, making it more moist.
vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor and can make the cornbread more tender.
beaten eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let it sit for a few minutes to thicken. This is a good vegan alternative.
Alternative Recipes Similar to Cornbread
How to Store or Freeze Your Cornbread
Allow the cornbread to cool completely before storing. This prevents condensation, which can make the bread soggy.
Wrap the cornbread tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and prevent it from drying out.
Place the wrapped cornbread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air exposure.
Store the cornbread at room temperature if you plan to consume it within 1-2 days. For longer storage, refrigerate it to keep it fresh for up to a week.
For freezing, cut the cornbread into individual portions. This makes it easier to thaw only what you need.
Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing.
Label the freezer bag with the date to keep track of how long the cornbread has been stored. It can be frozen for up to 3 months.
To thaw, remove the desired portions from the freezer and let them sit at room temperature for a few hours. Alternatively, you can microwave them on a low setting until thawed.
For a freshly baked taste, reheat the thawed cornbread in a preheated oven at 350°F (175°C) for about 10 minutes. This will restore its warmth and slight crispiness.
Enjoy your honey skillet cornbread with a pat of butter or a drizzle of honey for an extra touch of sweetness.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover honey skillet cornbread on a baking sheet. Cover it with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes, or until heated through. This method ensures the cornbread retains its moisture and fluffy texture.
For a quicker option, use the microwave. Place a slice of cornbread on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is perfect for a fast, single-serving reheat.
If you prefer a slightly crispy exterior, try reheating on the stovetop. Heat a non-stick skillet over medium heat. Add a small amount of butter or vegetable oil. Place the cornbread slice in the skillet and cook for 2-3 minutes on each side, or until warmed through and slightly crispy. This method adds a delightful crunch to the edges.
For an air fryer, preheat it to 320°F (160°C). Place the cornbread slices in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure even warming. This method gives a nice balance of a warm interior and a slightly crispy exterior.
To steam, place a steaming basket over a pot of simmering water. Wrap the cornbread in aluminum foil and place it in the basket. Cover and steam for about 5-7 minutes. This method helps retain the moisture and keeps the cornbread soft and tender.
Essential Tools for This Recipe
Oven: Used to bake the cornbread at a consistent temperature of 400°F (200°C).
Skillet: Greased to hold the cornbread batter and provide even cooking.
Mixing bowl: Used to combine the dry ingredients like cornmeal, flour, baking powder, and salt.
Mixing bowl: Used to whisk together the wet ingredients such as milk, honey, vegetable oil, and beaten eggs.
Whisk: Utilized to blend the wet ingredients smoothly.
Spatula: Helps in stirring the wet and dry ingredients together until just combined.
Measuring cups: Essential for accurately measuring the cornmeal, flour, milk, and vegetable oil.
Measuring spoons: Used to measure the baking powder and salt precisely.
Toothpick: Inserted into the center of the cornbread to check for doneness.
Cooling rack: Allows the cornbread to cool slightly before serving.
Time-Saving Tips for Making Cornbread
Pre-measure ingredients: Measure out all cornmeal, flour, and other ingredients before starting to save time during preparation.
Use one bowl: Combine the wet ingredients in the same bowl you used for the dry ingredients to reduce cleanup time.
Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Melted honey: Warm the honey slightly to make it easier to mix with the other wet ingredients.
Use a non-stick skillet: A non-stick skillet can save you time on greasing and cleaning up.
Honey Skillet Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- ¼ cup Honey
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 cup Milk
- ¼ cup Vegetable oil
- 2 Eggs beaten
Instructions
- Preheat your oven to 400°F (200°C). Grease a skillet.
- In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, honey, vegetable oil, and beaten eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared skillet.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy!
Nutritional Value
Keywords
Check out these recipes too!
- Mint Chocolate Brownie Sundae Recipe40 Minutes
- Mint Chocolate Brownie Ice Cream Sandwich Recipe45 Minutes
- Twice-Baked Potatoes Recipe1 Hours 30 Minutes
- Strawberry Shortcakes Recipe35 Minutes
- Red Velvet Cake Recipe50 Minutes
- Pumpkin Cheesecake Recipe1 Hours 20 Minutes
- Chocolate Soufflé Recipe45 Minutes
- Matcha Tiramisu Recipe20 Minutes
- Matcha Roll Recipe35 Minutes
- Matcha Macarons Recipe45 Minutes
- Matcha Cupcakes Recipe40 Minutes
- Matcha Cheesecake Recipe1 Hours 20 Minutes
Leave a Reply