Dessert
Skillet Sourdough Cornbread with Salted Honey
Cornbread baked in a screaming-hot cast iron pan so the edges fry, then flooded with honey and flaky salt while still warm.
- Time
- 40 min
- Course
- Dessert
- Pour
- Wildflower
How
- 1
Heat a cast iron skillet with 2 tbsp butter at 425°F until the butter sizzles.
- 2
Stir 1 cup cornmeal, 1 cup sourdough starter or discard, 1 egg, 1 tsp baking soda and ½ tsp salt just until combined.
- 3
Pour into the hot pan and bake 22–25 minutes until deep gold.
- 4
Drizzle warm with honey and scatter flaky salt over the top.
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Shop what you need to make this (8)
Fresh from the market: sourdough starter or discard, good butter.
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