Skillet Custard Cornbread with Berries and Honey
This sweet cornbread makes the perfect breakfast or brunch.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 to 6 servings.
For the cornbread:
- 2 tablespoons unsalted butter, (1 ounce)
- 1/2 cup all-purpose flour, (2 1/2 ounces)
- 1/2 cup stone ground yellow cornmeal, (2 1/2 ounces)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1/2 cup well-shaken buttermilk, (4 ounces)
- 2 tablespoons honey (blackberry), plus extra for drizzling, (1 1/4 ounces)
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup heavy cream, (4 ounces)
Make the cornbread:
Position a rack in the center of the oven and preheat to 375ºF.
Place the butter in a 8" oven-proof skillet with 2" high sides (or use an 8- or 9" round baking pan, or an 8" square baking pan). Place in the oven to melt, about 3 minutes.
Meanwhile, in a medium bowl, sift or whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In another medium bowl, whisk together the egg, buttermilk, honey, and vanilla extract.
Stir the flour mixture into the egg mixture until almost combined. Brush some of the melted butter up the sides of the pan, and add the rest to the batter, stirring until just combined.
Scrape the batter into the hot, buttery pan and spread into an even layer. Place the berries evenly over the top. Pour the cream over the berries and batter – don't stir it in. It will sink into the batter as it bakes.
Place the skillet on a rimmed baking sheet to catch any drips. Bake the cornbread until the edges are golden and pulling away from the sides of the pan, and a tester inserted near the center comes out clean, 20-30 minutes.
Let the cornbread cool for at least 20 minutes. Drizzle the top with a few spoonfuls of honey. Cut into wedges and serve warm.
The cornbread will keep, refrigerated, for up to 3 days. Reheat in an oven or toaster oven until warm.
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.
Calories: 373kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 275mg | Potassium: 246mg | Fiber: 4g | Sugar: 13g | Vitamin A: 720IU | Vitamin C: 5.7mg | Calcium: 85mg | Iron: 1.7mg