Forged Iron Cornbread – Honey Butter Cornbread – Meals Needs

Forged Iron Cornbread – Honey Butter Cornbread – Meals Needs

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Discover ways to make a Forged Iron Cornbread recipe! Anybody could make killer ribs, superb chili, or a stupendous brisket, however what good are all these issues until you’ve got some world-class cornbread to go along with it? Go to for the elements, extra info, and plenty of, many extra video recipes. I actually hope you get pleasure from this deliciously completely different Grilled German Potato Salad recipe!

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25 Comments

  • Leisa Stalnaker on November 16, 2018

    I was taught and it does make a difference, heat that cast iron pan up before adding the batter. I don’t use butter to cook it in, canola will do, it’ll take the high temp of the oven while heating up. When you pour the batter in it almost fries and you get a crispy bottom which is my favorite thing in the world. By the way, I do buy stone ground corn meal from a grist mill, they use stones to grind it.

  • Flameo Marshmallow on November 16, 2018

    Made this for dinner (cornbread and chili) and it came out great! But next time I might add an extra tablespoon of honey because we like our cornbread sweet.

  • janeyrevanescence12 on November 16, 2018

    What would happen if I browned the butter a little bit before I added it to the mixture? Would that throw the taste off too much?

  • mothman1967 on November 16, 2018

    Honey? No thanks. "Honey" and "cornbread" should NEVER even be in the same sentence! I can't stand sweet cornbread – no honey, sugar, etc. YUCK!

  • DAVID WITT on November 16, 2018

    Very verbose!

  • Gary Mulhearn on November 16, 2018

    I'm ashamed to say that I only just realised, after many years of watching Food Wishes, just how superb it really is. If I want to check the credibility of a suspect internet recipe I just search for a Food Wishes version and either cross reference or just use the Chef John version.

  • Alexander Shaffer on November 16, 2018

    "All I wanted me was a little bit of cornbread"!

  • Robert Orr on November 16, 2018

    That's not cornbread. That's corncake. Leave out the sweetener and cayenne for cornbread.

  • The Dessert Fanatic on November 16, 2018

    Yumm!!

  • BEAUTYINSIDER86 on November 16, 2018

    WHAT SIZE IS YOUR CAST IRON?

  • Doug James on November 16, 2018

    As always Chef John you are my hero….love this recipe having it with Portobello Pot Roast (Vegetarian stew)…I'm curious how would one make the bread savory leave out the honey and add herbs? You never fail me with all your recipes and you always put a smile on my face listening to your entertaining commentary….your the best! Liz

  • zheahra on November 16, 2018

    I just made this and it was the BOMB!

  • Corpo Morto on November 16, 2018

    My dad made it like this but when it came out of the oven we basted the top with more butter and some more honey 😊

  • Hussein Ali on November 16, 2018

    Can corn flour be used instead of corn meal ?

  • Pale Horse on November 16, 2018

    how much of each?

  • Jughead Jones on November 16, 2018

    Throw some jalapenos in there and you are golden!

  • Julianna HM on November 16, 2018

    I made this recipe to go with Mexican chili for a dinner party and it was raved about. I modified it by having brown sugar and honey, no cayenne, more overall ingredients because my cast iron pan was larger and the batter had less height. I also baked at 350 for 25 minutes, rather than 400 because of the less height of the batter. I didn't have self-rising flour (never buy the stuff), so added baking powder. Thanks so much for sharing your idea! It looked amazing in the cast iron skillet too

  • jim mayors on November 16, 2018

    Looks perfect. I'm tempted to add a can of creamed corn and some diced jalapenos just to see what happens. Thanks Chef John

  • ML Greenspan on November 16, 2018

    Made this last night in my 30 year old cast Iron skillet…it was darn tasty! Martha Stewart was overheard to say "You had me at that whole stick of butter"!

  • Rodney Green on November 16, 2018

    You didn't tell us the exact measurements.
    Duaaaa…..
    I'm not a mind reader.
    Your video is Blaa….
    I'll use someone elses recipe. Sorry.

  • ReaderWithACat - on November 16, 2018

    Looking at this and wondering how you would make garlic bread (like a flat bread). I ate this awesome garlic bread at Castlefest, but have never found a recipe that even resembles what I am looking for, but this corn bread looks similar. Could you do a video on that? (I like garlic bread in all forms, so you can't really go wrong anyway, haha.) 😊

  • Mike Warner on November 16, 2018

    Good with whole wheat flour

  • Melissa Harrington on November 16, 2018

    When I was young I thought corn bread was bread made out of corn I was so confused

  • Ruth Salinas on November 16, 2018

    You don’t add corn kernels?

  • Susan Richey on November 16, 2018

    You crack me up ❤

    By the way..I burned my banana bread from your recipe. My oven is way hotter than yours. Still good.

    God bless ❤🇺🇸🕊

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