Skillet Spoon Bread with Honey Butter
Williams Sonoma’s Test Kitchen/Culinary Director Belle English has been eating spoon bread ever since she was old enough to hold a spoon. Her father, award-winning chef and restaurateur Todd English, grew up in Atlanta, so he prepared lots of these Southern-style quick breads when she was growing up “It’s the family-style version of cornbread since you just eat it with a shared spoon,” says Belle. “And in our house, that’s the only way we eat.” In this delicious twist she created for Father’s Day, Belle enriches the batter with both fresh corn kernels and cream-style corn, then accompanies the bread with sweet honey butter.
Ingredients
For the spoon bread:
- 1 cup (5 1/2 oz./156 g) medium-grind cornmeal
- 1/2 cup (2 oz./60 g) all-purpose flour
- 3 Tbs. firmly packed dark brown sugar
- 1 1/2 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- 1 can (14.75 oz./418 g) cream-style corn
- Kernels from 2 ears of corn
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled slightly
- 1 cup (8 oz./250 g) sour cream
- 3 eggs
For the honey butter:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1/4 cup (3 oz./90g) honey
- Flaky sea salt
Directions
To make the spoon bread, preheat an oven to 350°F (180°C). Butter a 10-inch (25-cm) cast-iron skillet.
In a medium bowl, whisk together the cornmeal, flour, brown sugar, salt and cayenne. In a large bowl, stir together the cream-style corn, fresh corn kernels, melted butter, sour cream and eggs. Add the cornmeal mixture and stir until combined.
Transfer the batter to the prepared skillet and spread evenly. Bake until the spoon bread is set around the edges but jiggles slightly in the center, about 40 minutes. Transfer the skillet to a wire rack.
Position a rack in the upper third of the oven and preheat the broiler.
Meanwhile, make the honey butter: In a small saucepan over medium-low heat, combine the butter and honey and cook, stirring occasionally, until the butter melts and the mixture is blended and bubbling, about 3 minutes.
Pour the honey butter over the spoon bread and broil for 1 minute. Sprinkle with flaky sea salt and serve immediately with a spoon. Serves 8.
Belle English, Williams Sonoma Test Kitchen
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