This sweet cornbread makes the perfect breakfast or brunch.
Adapted from Vegetarian Cooking for Everyone
This makes enough cornbread to fill an 8-inch skillet with 1 3/4-inch high sides. If you don't have an oven-safe skillet, bake the batter in an 8- or 9-inch round, or 8-inch square, pan. You can also double the recipe and bake it in a 10-inch skillet.
Both fresh and frozen berries work fine here; if using frozen berries, no need to defrost them first. If you lack buttermilk, you can probably use whole milk or plain, runny yogurt (or a combination) in its place. And if you need a way to use up the leftover buttermilk, try this pie
or these biscuits
Since cornmeal can go rancid and taste bitter, I recommend buying only what you need as you need it, and storing it at room temperature for no more than a few months.
I use blackberry honey here, but any flavorful, runny honey will do the trick.
All ounce measurements here are by weight.
Variation: Extra-Custardy Skillet Cornbread with Berries and Honey
After I thoroughly trashed the über-custardy version above, it's kind of grown on me. Make this version by using a full cup of buttermilk
in place of the half cup in the recipe above. I like this one best chilled and then re-heated in a 300º oven or toaster oven, as it gives the starches time to absorb the excess moisture.
Nutritional values are based on one of four servings.