Looking for a recipe to warm your heart and soul? Try this Cast Iron Cornbread recipe from the Onsite Kitchen.
This recipe is featured in the newest volume of the Onsite Journal.
At Onsite, nurturing healing is what we do. Our world-class hospitality and culinary teams are here to facilitate everything you need.
Every day, our expert culinary team makes nutritious meals that can accommodate various dietary needs.
Many of our ingredients are sourced from local farms or our own gardens. When making this cornbread recipe at our Tennessee campus, we utilize honey from our very own beehive.
Paired with homemade honey butter, this cornbread warms the soul and will be your new go-to!
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup local honey
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup neutral oil or melted butter
- 1 large egg
- 1 cup milk
- Preheat the oven to 400° F. Grease a 9-inch round cake pan or cast-iron skillet and set aside.
- In a medium mixing bowl, add the flour, cornmeal, honey, salt, and baking powder. Whisk to combine.
- Make a well in the center of your dry ingredients and add your oil or butter, egg, and milk. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared dish and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
For more recipes from the Onsite Kitchen, articles from our clinical team, descriptions of Onsite’s robust digital and in-person experiences, and powerful stories from Onsite Alum, pick up a copy of our annual Onsite Journal.