SKILLET CORN BREAD WITH HONEY BUTTER
2 tablespoons butter, softened
1 cup yellow cornmeal
1 cup flour
½ cup sugar
1 tablespoon baking powder
¾ teaspoon salt
1 ¼ cups milk
½ cup vegetable oil
3 large eggs
1 stick butter, softened
½ cup honey
Preheat oven to 350 degrees. Grease a 10” cast iron skillet with the softened butter (you can also make this recipe in an 8” x 8” baking dish.
In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt. In a second bowl, whisk together milk, oil, and eggs just until blended. Stir cornmeal mixture into eggs and mix until just blended. Pour into prepared pan.
Bake 35-40 minutes or until tester comes out clean and top is golden. Let cool for 10 minutes. Poke the top of the bread all over with a toothpick.
Whisk the butter and honey together in a small bowl and, using a rubber spatula or offset spatula, spread the honey butter over the top of the bread.
Cut into wedges and serve warm.