SKILLET CORN BREAD with HOT HONEY BUTTER
Makes 8 servings
This classic buttermilk corn bread is moist, tender and easy to make. The secret to achieving its crisp, golden-brown crust is to pour the batter into a hot buttered skillet before it goes on the EGG to bake. Serve it with hot honey butter for the ultimate sweet heat bite.
HOT HONEY BUTTER
½ cup (112 g/1 stick) unsalted butter, at room temperature
3 tbsp (45 ml) honey
1 tbsp (15 ml) hot sauce, such as Crystal brand
Kosher salt
1½ cups (210 g) cornmeal
1 cup (125 g) all-purpose flour
⅓ cup (67 g) sugar
4 tsp (10 g) baking powder
1 tsp salt
2 cups (475 ml) reduced-fat buttermilk
1 large egg
6 tbsp (84 g/¾ stick) unsalted butter, melted, divided
Prepare the hot honey butter: In a medium-sized bowl, whip the butter, using a handheld mixer, until it is light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a silicone spatula. With the mixer running on medium speed, slowly pour in the honey and hot sauce to combine. Season with salt to taste. Using a spoon or silicone spatula, place the butter mixture on a piece of plastic wrap and roll it into the shape of a log. Twist the ends to seal, then refrigerate for 1 hour or until ready to use.
Set up the EGG for 400°F (200°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a medium-sized bowl, whisk together the buttermilk, egg and 3 tablespoons (42 g) of the butter. Pour the wet mixture over the dry mixture and stir to combine.
Heat a 10-inch (25-cm) cast-iron skillet over low heat for 1 to 2 minutes. Add the remaining 3 tablespoons (42 g) of butter to the skillet and remove the pan from the heat. Swirl the butter in the pan to coat all sides.
Once the EGG comes up to temperature, pour the batter into the warm skillet and place it on the cooking grate. Close the lid and bake until a toothpick inserted into the center comes out clean and the top of the corn bread is golden, about 25 minutes.
Remove the corn bread from the grill and allow it to cool for 5 to 10 minutes before slicing. Serve warm with the hot honey butter.