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Skillet Cornbread with Harissa Honey Butter

Cornbread in a skillet. Drizzled with Harissa Honey Butter. Good stuff.

Chef's Tip: Heating the skillet before you bake the bread gives the bottom a nice crispy, crust for the tender cornbread. We're using whole wheat flour here, but if you're using AP, just add a bit less buttermilk.


  • 1 cup whole wheat pastry flour

  • 1 cup yellow cornmeal

  • 1 Tbsp baking powder

  • ½ tsp baking soda

  • Salt

  • 1½ cup buttermilk

  • ¾ cup frozen corn kernels, thawed

  • 2 eggs

  • Olive Oil

  • Honey

  • Butter

  • Haven's Kitchen Zippy Chili Harissa


Step 1

Preheat your oven to 400°F. Set a large cast-iron skillet in the oven on the middle rack

Step 2

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and ¾ teaspoon of salt

Step 3

In a separate bowl, mix the buttermilk, eggs, ¼ cup honey, and ¼ cup oil until combined

Step 4

Make a well in the dry ingredients and pour in the wet ingredients. Don't over mix, and gently fold in the corn until it's combined

Step 5

Carefully remove the skillet from the oven and coat the bottom with a drizzle of olive oil, then pour in the batter

Step 6

Return the skillet to the oven and bake for about 25 minutes, until the top is crisp and golden and a toothpick comes out clean

Step 7

Meanwhile, in a small pot, whisk together a hunk of butter with a squeeze of honey and a squeeze of Harissa

Step 8

Pour the harissa honey butter over the warm cornbread and let it soak in

This recipe is also great with our Red Pepper Romesco sauce.

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