Jerk-ish Honey Butter Cornbread

Cornbread with a warm spice halo.

Total: 35 minDifficulty: EasyYield: 8 slices (1 skillet)

Timing note: 35 mins

CaribbeanSouthernEggs

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Jerk-ish Honey Butter Cornbread

Cornbread with a warm spice halo.

Total: 35 minDifficulty: EasyYield: 8 slices (1 skillet)

Timing note: 35 mins

CaribbeanSouthernEggs

Full recipe Frame mode

The Key Move

Honey butter whipped with allspice, thyme, and scallion--served on skillet cornbread.

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The Setup

Skillet
12-inch
Cast Iron Skillet
12-inch
Cutting Board
Chef's Knife
Whisk
Instant-Read ThermometerOptional

The Mise en Place

5 of 15

Your prep station before cooking begins

Units

Cornbread is dry and crumbly, lacking moisture.

Likely cause: Overmixing the batter in Step 2. Overmixing develops gluten, leading to a tough, dry texture. Rescue: If already baked, try warming it slightly and serving with extra…

Cornbread is pale and undercooked in the center, despite golden edges.

Likely cause: Oven temperature is too low or the skillet wasn't preheated properly in Step 0.

Chef's Notes

Tip

Don't overmix the batter once the flour is added; a few lumps are fine and ensure a tender crumb.

Serving

Serve warm with a dollop of sour cream or a drizzle of extra honey for a sweet and tangy contrast.

Variation

Stir in 1/4 cup of finely chopped pickled jalapeños with the wet ingredients for an extra kick.

The Method

PREHEAT

Place 10-inch cast iron skillet in oven. Preheat to 400°F (200°C).

WHIP BUTTER

Mix softened butter (1 tbsp)butter (½ cups), honey (60 mL), allspice (½ tsp), thyme, cinnamon (¼ tsp), cayenne, and scallion (1 whole). Set aside.