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.
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When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Peel back the outer layer of the corn husk keeping it attached to the cob. Remove the silk from the corn and place the husk back into place. Soak the corn in cold water for 10 minutes.
Place the corn directly on the grill grate and cook for 15-20 minutes stirring occasionally or until the kernels are tender. Remove from grill and set aside.
Turn the grill temperature down to 350℉.
In a large separate bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the butter, buttermilk, and eggs. Pour the wet mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into a greased 9” x 13” baking dish.
Cut the kernels from the corn and sprinkle over the top of the batter pressing the kernels down with a spoon to submerge. Bake the cornbread until the top is golden brown and a tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes.
Remove the cornbread from the oven and let cool for 10 minutes before serving.
To make the honey butter, mix the honey and butter until combined. Serve with warm cornbread. Enjoy!
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