@theactualansley: Sourdough Discard Hot Honey Skillet Cornbread I’m a firm believer that bringing the bread is potentially one of the most important jobs at a gathering. This cornbread has officially made it into our summer barbecue rotation and the hot honey butter crust on it is truly insane. Recipe in the caption or on my Substack (link in bio- click “full recipes”). Enjoy!! Ingredients: For the Skillet: 2 tablespoons (28g) unsalted butter 1 tablespoon (21g) hot honey @Mike’s Hot Honey For the Cornbread: 1 cup (152g) yellow cornmeal (I use medium grind from @Bob’s Red Mill) 1 cup (120g) all purpose flour 1 teaspoon fine sea salt 2½ teaspoons baking powder 1 cup (240g) buttermilk, room temperature 2 large eggs, room temperature ½ cup (110g) sourdough discard, room temperature ¼ cup (57g) unsalted butter, melted and slightly cooled 3 tablespoons (63g) hot honey For the Hot Honey Butter Glaze 2 tablespoons (28g) salted butter 2 tablespoons (42g) hot honey Instructions: Preheat oven to 425°F (220°C) and place a 10-inch cast iron skillet in the oven while it preheats. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate bowl, whisk together the buttermilk, melted butter, eggs, sourdough discard, and honey until smooth. Pour the wet ingredients into the dry and stir until just combined. Carefully remove the hot skillet from the oven and place on a heat safe surface. Add the 2 tablespoons of butter and 1 tablespoon of hot honey and swirl along the bottom and up the sides of the pan. Immediately pour the batter into the skillet and spread evenly. Carefully transfer back to oven and bake for 20-23 minutes until a toothpick comes out with just a few moist crumbs. Let it cool in the skillet for 5 minutes then carefully invert onto a serving plate so the hot honey butter crust is on top. Melt the butter and hot honey together for the glaze then evenly brush over the top and sides of the cornbread, allowing it to soak in before serving. Serve warm with softened butter and enjoy! #SourdoughDiscard #CornbreadRecipe #SummerRecipes #SouthernCooking #FromScratchBaking

Ansley Prutsman

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Region: US

Sunday 28 June 2026 23:47:50 GMT