Skillet Corn Bread with Sea Salt Honey Butter
Going to The George Washington University in D.C. I made tons of visits to Founding Farmers, a popular restaurant located at the edge of campus. While I had many favorites there, I would almost always start my meal with an order of their skillet corn bread, served with honey butter. I fell in love with the rich sweetness of melty honey butter on a warm slice of corn bread. Cooking the corn bread in a pre-heated skillet ensures a crunchy crust, while maintaining a corn pudding like consistency on the inside. This dish serves as a great appetizer or side dish, and obviously as an accompaniment to a big bowl of chili.
· 1 ¼ cup cornbread mix
· ½ teaspoon kosher salt
· 1 teaspoon baking soda
· 2 tablespoons brown sugar
· 3 eggs
· 1 cup sour cream
· 1 ½ cups frozen corn
· 3 tablespoons melted butter
· 2 tablespoons grass-fed butter-at room temperature
· 1 tablespoon honey
· 1 teaspoon flaky sea salt
· Cooking spray
1. Preheat oven to 350 degrees. Spray a 9-inch cast iron skillet with cooking spray and let heat in the oven while you prepare the corn bread batter.
2. In a small bowl, sift together the cornbread mix, kosher salt, baking soda, and brown sugar. Set aside.
3. In a large bowl mix together the eggs, sour cream, frozen corn, and melted butter, until evenly mixed.
4. Fold the dry ingredients into the wet, a half cup at a time, until just combined.
5. Using a pot holder, remove the cast iron skillet from the oven. Pour the batter into the skillet, then return to the oven and bake for 35-40 minutes, until the corn bread is golden brown.
6. While the corn bread bakes, combine the grass-fed butter, honey, and sea salt in a small bowl.
7. Serve the corn bread warm with honey butter.