Dining with tim: Homeade castiron cornbread

I wanted to share a simple yet scrumptious recipe that I love making at home for the family. In times like this, I believe we all deserve something both fun to make and fun to eat! The cast iron brings a beautiful outer crust from keeping in its high temperature, and my kamikoto knife sliced perfectly through. What do you like on your cornbread, hot honey? Strawberry jam and cream cheese? You tell us.

Equipment: cast iron, 2 mixing bowl, rubber spoon

Serves: 3-4


AP flour, 1 cup
Yellow cornmeal, 1 cup
Sugar, 2/3 cup
Salt, 1 t
Baking powder, 3 1/2 t
Large egg, 1 
Milk, 1 cup 
Melted butter, 1/3 cup 
Honey, 1/4 cup

Preheat oven to 400°F
Mix all dry ingredients in a medium size mixing bowl
Add all wet ingredients to dry ingredients and mix until combined
Grease cast iron skillet 
Pour mixture in skillet 
Sprinkle sugar on top of batter in skillet  
Bake until golden brown on top, about 15-20 min 

Best served with honey or a dab of butter. 

Recipe by:

Chef Timothy Roberts


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