Skillet Cornbread with Honey Pecan Butter
Ever been to Smokey Bones and tried their skillet cornbread and their amazing pecan butter? Well if you haven’t you’re missing out. When my fiance and I go we always order two.
This is my easy recipe. I use good ol’ Jiffy cornbread mix, mix it up and put it in my cast iron skillet. First you want to use some Crisco so it doesn’t stick. Mix up the cornbread mix with egg and milk as described on the box. Throw it inside the oven. I like to cook this around 300-350° so that it gets fully cooked but not too hard. Test with a tooth pick, once the tooth pick comes out clean it’s done.
Be aware that the skillet will be EXTREMELY hot, so you might want to double up your oven mit.
In the meantime you want to take out a stick and a half of butter and put them in a bowl on your counter to soften. Chop up some pecans and throw them on a piece of foil in the oven for a few minutes just to crisp up. Add them to the softened butter, along with the honey, brown sugar and sugar. Mix together and you’ve got yourself some great butter!
Spread a generous heap of butter on top of your cornbread and enjoy!
Package Jiffy corn bread mix
1-1/2 Sticks of butter
Cast iron skillet
This is one of my favorites, and goes great with almost any bbq’d meat. It’s easy to make and because of that I’d rate it a 10 out of 10.