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Skillet Cornbread with Honey Recipe
By Kerry Dunnington | Oct 17, 2016
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Cornbread a cast iron cooking staple.
Photo by Fotolia/Brent Hofacker
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This Book Cooks, by Kerry Dunnington, is completely accessible, easy to navigate, and an inspiring cover-to-cover culinary read. Divided into nine chapters, from appetizers to desserts.
Generously oil a 10-inch cast-iron skillet with cooking oil.
In a large bowl, combine the all-purpose flour, corn flour, sugar, baking powder and salt.
In a large bowl, whisk the eggs with the buttermilk and oil.
Make a well in the center of the dry ingredients. Add the egg mixture and stir just to combine.
Transfer batter to cast-iron skillet and bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove skillet from oven.
Move oven rack to the top rung and switch oven temperature to broil. Brown the top of the cornbread for about 1-2 minutes. Watch carefully—there is a narrow window between a brown top and scorched one.
Using chopsticks or a fork, prick the cornbread in several places. Drizzle desired amount of honey over cornbread. Serve immediately with butter