Since it’s been a chilly spring in Boston, we’ve been eating chili and cornbread. My grandparents lived in Belfast, Maine, and this recipe was my grandmother’s, which is why my family recipe is called Belfast Corn Muffins. They’re best served hot and right out of the oven. I made some tweaks by baking them directly in a cast iron skillet and drizzled honey on top, hence why I named these Skillet Honey Cornbread. With the summer upon us, these could be a staple for a barbecue, accompany the grill, or coming up for the Fourth. Honey highlights the natural sweetness and baking in a skillet gives it a crispier edge.
Ingredients (makes 1 pan with 16 pieces).
- 1 c cornmeal, medium grind
- 1/2 c whole wheat flour
- 1/4 c flour
- 1/4 c almond flour
- 1/4 c turbinado sugar
- 4 t baking powder
- 1/4 t salt
- 1/4 c EVOO
- 1 egg
- 1 c almond milk
- 2 T honey to drizzle (optional)
- Preheat oven to 400° F. Ensure your cast iron skillet is oiled or grease an 8×8 baking pan if using.
- Combine dry ingredients — cornmeal through salt. Mix well.
- Mix oil, egg, and almond milk and beat well until eggs are blended. Pour over dry ingredients and mix well until batter forms.
- Transfer to the cast iron skillet and drizzle with honey (optional) If you’re feeling fancy, drizzle honey in a zigzag pattern and using a butter knife or toothpick, draw vertical lines perpendicular to the drizzle to create a wave pattern.
- Bake for 20-22 min until firm and just golden. *Carefully* remove cast iron skillet from oven.
- Let cool for 10 min before cutting to serve.
Adapted from my family recipe, my grandmother’s “Belfast Corn Muffins.”
Nutrition for 1 of 16 (including honey drizzle).
112 calories • 5.1 g fat (39%) • 15.7 g carbs (54%) • 2 g protein (7%) • 2.1 g fiber • 5.3 g sugar • 53.2 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.