Skillet Cornbread With Orange-Blossom Honey Butter

Grandma Pearl could cook!

When I was growing up she baked buttermilk cornbread at least once, sometimes twice a week. Southern-style of course — with bacon grease or lard — the way she had been taught by her mother when she lived at home in Kentucky.

Walking through her front door I could smell the aroma of something special simmering on the stove… usually bean soup, fried chicken and fresh-baked cornbread in a black cast-iron skillet.

She enjoyed cooking for her big family and would often call to say she had one of my favorite meals ready and hoped I would stop by. Of course I did, and often… along with many in the family.

Sometimes I would call her on the telephone for a recipe and she would instruct me as we talked and I measured and poured ingredients into a mixing bowl. She remembered everything from memory and by heart.

If only I had taken the time to jot them down…

Last week I baked several versions of cornbread and even traded a few ideas with my uncle as we worked to duplicate Grandma’s loaf.

And this is it!

This buttermilk cornbread has the same delicious flavor, texture and moistness we both recall and loved.

I have eaten three loaves by myself.

It’s so good piping hot from the oven and slathered in butter. Or, try serving it with these sautéed vegetables or this ham and bean soup.

Now… I don’t use lard in my cornbread and Grandma only used real butter, but this honey butter is quite delicious and worth a try, too.