2017 Kick Off – Honey Skillet Corn Bread!

Hello 2017!

Today marks my first official posting on Little Bits Bakery. There is something a little serendipitous about the way this has all come together on January 1st. It was only about a week ago that I was sitting on my parent’s couch, a bottle of cabernet sauvignon deep, discussing the possibility of putting pen to digital paper and beginning a baking blog. Seven days of wordpress confusion (widgets are confusing AF let me tell you) and GoDaddy tech support emails and here we are!

I’ve always been an avid baker. My christmas list from the time I was 12 consisted of William Sonoma baking pans and apple peelers (yes, I was THAT cool), and I can still remember attempting to make my first creme brûlée without a browning torch because I was too young to handle such lethal appliances (p.s it was very over-ambitious and we all at popsicles for dessert that night).

I love to cook as well, but there is something about the exact recipes and precise measurements of baking that really speaks to my type-A organizational freak personality.

After years of fan-girling over other baking blogs I’m taking the plunge to accomplish the following:

1. Become a better baker.
I don’t want to just follow recipes line-by-line. I want to actually understand the science and mechanisms behind different ingredients and how they impact the final product.

2. Put my own twists on recipes.
In the pursuit of goal #1, I want to gain enough foundational knowledge to take some liberties with existing recipes and create some unique Little Bits Bakery originals. Who knows, maybe the next cronut is out there waiting to be discovered by me!

3. Get some new baking buddies.
Something that has already blown my mind about this cooking/baking/blogging community is how transparent and accessible it is. Behind all of those gorgeous instagram photos are real people with their own lives and perspectives and stories who are completely willing to engage. I’m hoping by connecting with as many of them as possible I’ll not only learn from the best, but also become part of this cookie filled community.

So, in order to show that I’m not all talk and no bake, here is my first official post of 2017. A cast-iron skillet baked corn bread that I boldly smothered in salted honey butter, and ate alongside a rich Beef Bourguignon (um, can we take a moment to acknowledge the awesomeness of slow cookers? How am I this late the party?).

Stay tuned, tomorrow’s post has brown butter and chocolate and will ruin all of your 2017 resolutions.

XoXo,
Elizabeth

 

 

Honey Skillet Corn Bread
Yields 1
A super light and airy corn bread that makes the perfect addition to hearty soups and stews.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1/2 cup (115g) unsalted butter
  2. 1/3 cup (75g) honey
  3. 1 large egg, at room temperature
  4. 1 cup (240ml) buttermilk, at room temperature
  5. 1 cup (120g) cornmeal
  6. 1 cup (125g) all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/8 teaspoon salt
  10. 1 cup (175g) corn (fresh, frozen, or canned)
Instructions
  1. While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
  2. Meanwhile, preheat oven to 400°F (204°C).
  3. Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
  4. In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid overmixing.
  5. Skillet should still be hot, but if not-- heat the stove on low and warm it up for a minute or two. You want a hot skillet.
  6. Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, honey butter, or jam.
  7. Wrap leftovers up tightly and store at room temperature for up to 1 week.
Notes
  1. 1. If you would prefer not to use buttermilk, whole milk is perfectly fine!
  2. 2. If using frozen or canned corn, be sure to thaw and drain well!
Adapted from Sallys' Baking Addiction
Little Bits Bakery http://littlebitsbakery.com/

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