This year, we're skipping the dinner rolls and serving up this incredible cornbread, slathered with honey butter for Thanksgiving.
"When I was a kid, my grandmother's cornbread was always my Thanksgiving favorite," says Jeremiah Bacon, chef at the much-lauded Macintosh eatery in Charleston. "I love this version because the scallions offer a fresh, green contrast to the cornmeal." He prefers the coarse, more textured cornmeal from local Anson Mills ($6/12 oz.; ansonmills.com) to more finely ground varieties, which can be lower-grade. Using a round cast-iron pan makes it easier to coax the bread out. Bacon also suggests brushing on his honey butter immediately after baking so that the flavor soaks right in.
Total Time: 1 hour, 10 minutes (includes cooling time)
Active Time: 20 minutes
Make Ahead: Cornbread (1 day)
1¼ cups cornmeal
1¼ cups all-purpose flour
2 tbsp sugar
1½ tsp baking soda
½ tsp baking powder
1 tsp salt
1¾ cups buttermilk
6 tbsp unsalted butter, melted, divided
2 tbsp honey
1 scallion, thinly sliced
1. Preheat oven to 350°F.
2. Whisk cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl.
3. Whisk egg, buttermilk, and 4 tbsp melted butter in a small bowl. Add wet ingredients to dry ingredients, stirring until just combined.
4. Heat a 10" cast-iron skillet on high heat with 1 tbsp melted butter. Pour batter into pan. Transfer to oven and bake until golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.
5. Just before the cornbread is done baking, make the topping: Combine honey and 1 tbsp melted butter.
6. Remove cornbread from the oven and immediately brush on topping, then sprinkle with scallions. Serve warm.