**This post is sponsored by Del Monte®. All thoughts and opinions are my own.
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.
I can’t believe that there’s only a couple weeks left until Thanksgiving! As we’re quickly approaching the holidays, there’s so much to do and so many events to attend. Friendsgiving, potlucks at work or maybe at school, and of course, Thanksgiving, just to name a few. This year, several close friends of mine and I are having Friendsgiving the weekend before Thanksgiving, and we’re each bringing our favorite dish to the party.
If you’re looking for something to bring with you to your holiday gatherings, you don’t have to look any further than this cast iron skillet honey maple cornbread.
I’m a huge fan of cornbread. It’s a staple for fall gatherings, specifically Friendsgiving. At least, it is for me. I especially love this version of cornbread because it has a hint of maple giving it a little fall twist. Each bite of the cornbread is filled with whole corn kernels. Even better, making this cast iron skillet honey maple cornbread is simple so I don’t have to stress out about it.
Your family and friends will love this! How can anyone resist that layer of crunchiness on top and on the sides? Or how can you say no to all that delicious sweet corn?
I used Del Monte® Whole Kernel Gold & White Corn to make this cornbread. You can easily find these in the canned vegetable aisle at Walmart.
What I like about Del Monte® Whole Kernel Gold & White Corn is that it’s sweet and flavorful and easy to use. Exactly what I’m looking for in my cornbread. Because when I’m making a dish for Friendsgiving or any get together, I like it to be tasty but still as simple as possible.
To make this cornbread, you’ll need several simple ingredients and a cast iron skillet. That cast iron skillet is key to making that crunchy edge.
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, drained. 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.
Serve the cast iron skillet honey maple cornbread warm with jam or butter.
Enjoy!
You can also save $0.50 when you purchase Del Monte® products at Walmart using Ibotta, valid 11/3-11/18.
- 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
- 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.
I really should give this a try since I love corn a lot. This looks absolutely yummy! Thanks for sharing at Fiesta Friday party!
Hope you’ll like it, Jhuls!
I love cornbread too, and I love the crispiness of the edges! My husband is going to thank you! Thank you for sharing at Fiesta Friday!
I hope you and your husband will like this, Antonia!
This sounds perfect, I am such a fan of cornbread and fresh kernels in the bread!
I hope you’ll like it, Anne!
so satisfying to watch…. though is it delicious as well? hehehehe
You’ll have to try it to find out =)
Looking at some of your older posts, Andrea, you’ve done a TON of cooking – beautiful dishes and great photos… I’ll be checking in now that i’ve found you.
Thank you!
This looks great! I recently found a corn bread recipe that I love so it’s peeked my interest in this quick bread – Can’t wait to try this one!
I hope you’ll like it, Andrea!
I love trying recipes for corn bread, but I’ve never had it with whole kernels of corn. It’s worth a try!
You should definitely try it with whole kernels of corn!
Although I think Del Monte gold & white corn is a good product, I like everything about this recipe except adding actual corn kernels. Otherwise, sounds delicious!