I prepared the cast iron cornbread from Anthony Hamilton’s book, “Cornbread Fish’n Collard Greens: Inside the Music” and it didn’t disappoint. I used the ingredients noted, except I made my own self-rising flour as per the cooking tip below. This dense cornbread turned out scrumptious. The butter left in the skillet caramelized and gave the bottom a great taste. I also loved the moist texture and hint of sweetness so much that I almost forgot to take a picture. I paired it with spicy turkey chili topped with cheddar cheese. The entire family enjoyed it and you will too.
Makes 8 servings
½ cup unsalted butter
1 pinch cayenne pepper
1 cup cornmeal
½ teaspoon fine salt
3 tablespoons honey
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour
- Pre-heat the oven to 400 degrees F (200 degrees C).
- Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed. Combine cornmeal, salt cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and ½ the butter from the pan; whisk again.
- Pour batter over the remaining butter in the skillet. Bake in the preheated oven until a toothpick inserted into the center comes out clean. Let cool briefly before serving.
Cooking Tip: To make your own self-rising flour, sift together 1 cup of all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon fine salt. You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your tastes. You can also drizzle a mixture of honey, cinnamon, and butter on top.
Recipe recreated by Rekaya Gibson. You can read more about Hamilton’s cookbook and the inspiration behind the music in her Book Grub review.
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