Recipes and Cooking Buttermilk Skillet Corn Bread Be the first to rate & review! Add the whipped honey butter or hot pepper jelly to this corn bread recipe to really make the side dish stand out. By Riche Holmes Grant Riche Holmes Grant Facebook Instagram Website Riche Holmes Grant is an entrepreneur at heart who has been starting her own businesses since she graduated from law school. Now she's the executive producer and host of The Riche Life, a web series. She's also a freelance content creator who specializes in home decor, DIY projects, recipes and more for clients such as Martha Stewart, Better Homes & Gardens, REAL SIMPLE, West Elm, and more. Riche graduated from Brown University and attended the London School of Economics and Political Science. She got her law degree from Columbia Law School. Learn about BHG's Editorial Process Published on November 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 15 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup yellow cornmeal 1 cup all-purpose flour ¼ cup sugar 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 eggs 1 ½ cup buttermilk 8 tablespoon unsalted butter, melted Whipped Honey Butter (see recipe), optional Hot Pepper Jelly (see recipe), optional Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 275 Calories 14g Fat 33g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 275 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 79mg 26% Sodium 602mg 26% Total Carbohydrate 33g 12% Total Sugars 9g Protein 6g Vitamin C 0.5mg 3% Calcium 135mg 10% Iron 1.6mg 9% Potassium 151mg 3% Folate, total 41mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.