SKILLET CORN BREAD
The key to making great corn bread is a cast-iron skillet. Using the cast-iron skillet produces a slightly crisp crust and the corn bread browns better, than using a glass or metal baking pan.
1 ½ cup yellow corn meal
¾ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 ¾ cups buttermilk
2 tablespoons honey
½ stick unsalted butter
½ cup frozen corn kernels
½ cup grated sharp cheddar cheese
Preheat oven to 425 degrees. Place a dry, well-seasoned cast-iron skillet in the middle of the oven to heat.
Mix together cornmeal, baking soda and kosher salt thoroughly. In another bowl, whisk the eggs until blended and add in the buttermilk.
Remove hot skillet from the oven carefully and add the butter. Swirl gently to coat bottom and sides of the skillet. Add the remaining butter to the buttermilk mixture and return the skillet to the oven. Stir cornmeal into the buttermilk mixture until just moistened. The batter does not have to be smooth. Add honey and then fold in the frozen corn kernels and grated cheese.
Scrape batter into the hot skillet and bake until golden brown, approximately 20-25 minutes. Remove from oven and invert cornbread onto a platter for serving. Serve with butter and honey.