Classic cornbread filled with whole corn kernels and slightly sweetened with maple and honey. This cast iron skillet honey maple cornbread is delicious and easy to make, perfect for get togethers with friends and family.
Ingredients
½ cup unsalted butter
⅓ cup maple syrup
¼ cup honey
1 large egg
1 cup cold buttermilk
1 cup + 1 tablespoon yellow cornmeal
1 cup + 1 tablespoon all purpose flour
½ teaspoon baking soda
Pinch of salt
1 cup Del Monte® Whole Kernel Gold & White Corn, drained
Directions:
Preheat the oven to 400F.
In a 10 or 12 inch cast iron skillet, melt butter over low heat. Once the butter has completely melted, pour the butter into a medium sized mixing bowl. Allow the butter to cool for about 10 minutes.
Add egg, maple syrup, honey, and buttermilk to the melted butter, and whisk until combined.
In a large mixing bowl, whisk together cornmeal, all purpose flour, baking soda, a pinch of salt.
Pour the wet ingredients into the dry ingredients and combine. Then fold in a cup of Del Monte® Whole Kernel Gold & White Corn. Make sure not to overmix the batter.
The cast iron skillet should still be hot. But if it’s not, heat the skillet for about a minute. You want the skillet to be hot to create that crispy edge. Pour the cornbread batter into the skillet.
Bake the cornbread in the oven for about 20 minutes or until the top and edges are browned. If the top isn’t as brown as you would like, you can always place the cornbread back into the oven under the broiler setting for a couple minutes.
Allow the cornbread to cool for several minutes before cutting into it.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/11/01/cast-iron-skillet-honey-maple-cornbread/