Buttermilk Skillet Corn Bread

1. Place a 10-inch cast-iron skillet in oven and preheat to 400°F. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and 1 tsp. kosher salt.

2. In a medium bowl lightly whisk eggs. Stir in buttermilk and 6 Tbsp. of the butter. Pour egg mixture into cornmeal mixture. Stir just until combined.

3. Carefully remove skillet from the oven and add 1 Tbsp. remaining melted butter to coat the bottom and sides of the pan. (Be careful; it will pop.) Pour batter into skillet.

4. Bake 18 to 20 minutes or until corn bread is golden brown and a toothpick inserted in the middle comes out clean. Drizzle the remaining melted butter over the top of the hot corn bread. If desired, serve with Whipped Honey Butter and/or Hot Pepper Jelly. Serves 8.

Whipped Honey Butter

In a small bowl combine ¿ cup softened unsalted butter, ¼ cup honey, and, if desired, a pinch of sea salt. Using a hand mixer, beat until fluffy. Store in the refrigerator up to 1 week. Serve at room temperature. Makes ½ cup.

Hot Pepper Jelly

In a large pot combine 2 cups finely chopped and seeded red bell pepper, 1 cup finely chopped and seeded jalapeño pepper, 2 cups apple cider vinegar, and 6 Tbsp. powdered pectin for lower-sugar recipes. Bring mixture to a full boil. Add 4 cups sugar to pot. Return to full rolling boil. Cook and stir 1 minute. Remove from heat; skim off foam as needed. Ladle hot mixture into clean, hot 4-oz. or half-pint jars, leaving 1/4-inch headspace. Process immediately in water bath canner for 10 minutes. Remove and cool on a wire rack; let stand at least 24 hours. Makes twelve 4-oz. or 6 half-pint jars.