Skillet Honey-Butter Cornbread with Charred Corn

⏱ 45 min · Serves 8

Crisp-edged, golden cornbread baked in a screaming-hot skillet, studded with sweet charred corn kernels and finished with a glossy honey butter that soaks right into the crumb. Ready in under an hour and best eaten warm, straight from the pan.

Per serving: 365 kcal · 7.5g protein · 42.0g carbs · 18.0g fat

Ingredients

• 150g (1 cup) medium or fine cornmeal / polenta
• 150g (1 1/4 cups) plain flour
• 2 tbsp caster sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp fine salt
• 240ml (1 cup) buttermilk
• 2 large eggs
• 85g butter, melted, plus 1 tbsp for the skillet
• 150g corn kernels (fresh, or frozen and thawed)
• 1 tbsp neutral oil
• For the honey butter: 50g soft butter, 2 tbsp honey, pinch of flaky salt

Method

1. Heat the oven to 220C/200C fan/425F. Put a 23cm (9in) cast-iron skillet in to heat up.
2. Heat the oil in a frying pan over high heat and cook the corn, undisturbed for 2-3 minutes, then toss and cook 2 minutes more until nicely charred in spots. Set aside to cool slightly.
3. Whisk the cornmeal, flour, sugar, baking powder, bicarb and salt in a large bowl.
4. In a jug, whisk the buttermilk and eggs, then whisk in the 85g melted butter.
5. Pour the wet into the dry and stir just until combined - a few lumps are fine. Fold in the charred corn. Don't overmix.
6. Carefully pull out the hot skillet, add the extra 1 tbsp butter and swirl to coat; it should sizzle. Scrape in the batter and level the top.
7. Bake for 20-25 minutes until deep golden and a skewer comes out clean. Rest 10 minutes in the pan.
8. Mash the soft butter with the honey and flaky salt. Spread over the warm cornbread so it melts in, then cut into wedges and serve.