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Have a little slice of the south with this warm, buttery, melt-in-your-mouth cornbread baked in classic cast iron. Chock-full of smoky grilled corn and smothered with homemade honey butter, one bite and you won’t be the same.
4 Whole ears corn
1 Cup cornmeal
1 Cup all-purpose flour
2/3 Cup white sugar
1 1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon Salt
1 Cup butter, softened
1 Cup buttermilk
2 Whole eggs
1/4 Cup honey
: 450 ˚F
4 Whole ears corn
: 450 ˚F
: 350 ˚F
1 Cup cornmeal
1 Cup all-purpose flour
2/3 Cup white sugar
1 1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon Salt
1/2 Cup butter, softened
1 Cup buttermilk
2 Whole eggs
: 350 ˚F
1/4 Cup honey
1/2 Cup butter, softened