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 Corn, ears
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
4 Whole Corn, ears
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
1/4 Cup honey
1/2 Cup butter, softened
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