Jerk-ish Honey Butter Cornbread
Cornbread with a warm spice halo.
Timing: 35 mins
Jerk-ish Honey Butter Cornbread
Cornbread with a warm spice halo.
Timing: 35 mins
Key move
Honey butter whipped with allspice, thyme, and scallion--served on skillet cornbread.
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The Setup
- Skillet12-inch
- Cast Iron Skillet12-inch
- Cutting Board
- Chef's Knife
- Whisk
- Instant-Read ThermometerOptional
The Mise en Place
5 of 15Your prep station before cooking begins
Skillet Cornbread (0/8)
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
Don't overmix the batter once the flour is added; a few lumps are fine and ensure a tender crumb.
Serve warm with a dollop of sour cream or a drizzle of extra honey for a sweet and tangy contrast.
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).
Oven is preheated to 400°F (200°C) and skillet is inside.
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.
Honey butter mixture is smooth and well combined.
BATTER
Whisk dry ingredients. Whisk wet ingredients. Combine gently. Do not overmix.
Batter is combined with a few lumps remaining; do not overmix.
SIZZLE
Carefully remove hot skillet. Drop in 1 tbsp butter (1 tbsp)butter (½ cups)--it should foam instantly. Swirl to coat. Pour in batter.
Butter foams instantly upon contact with the hot skillet.
BAKE
Bake 20-25 minutes until golden and tester comes out clean.
Cornbread is golden brown and a tester inserted into the center comes out clean.
SLATHER
Serve warm with a generous smear of Jerk-ish butter (1 tbsp)butter (½ cups).
Cornbread is served warm with the Jerk-ish honey butter.
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