YIELD: Makes 8 servings
2 1/2 cups – self-rising cornmeal
1/2 tsp. – salt
1/4 cup – vegetable oil
1/2 cup – creamed corn
1 1/3 cup – buttermilk
1/4 cup – honey
1 – egg
1 T – vegetable oil, for skillet
honey and butter, for serving
Preheat oven to 450°F.
Swirl the 1 T vegetable oil in the cast iron skillet and place in the oven to heat, watch that it doesn’t start to smoke.
Mix the cornmeal and salt in a large bowl.
In a second bowl combine the next 5 ingredients. Stir the wet ingredients with the dry until just combined, batter will be lumpy, don’t over mix.
Open the oven and drop a tsp. of batter into the hot skillet and make sure it is heated enough to sizzle. Carefully pour the batter into the skillet and bake for 20-25 minutes until set and golden brown.
Cut into slices and serve with additional honey and butter.
Add 4 pieces of chopped bacon to the batter for a special treat!