This skillet cornbread with healthy manuka honey is a quick dish that makes a wonderful breakfast, brunch or dessert.
Steens recently got in touch and asked me to create a few recipes using their raw, cold-pressed manuka honey.
As the largest producer of quality manuka honey in the world, New Zealand-based Steens use a unique cold process extraction process to ensure that the natural pollens, enzymes and antibacterial properties are retained in the raw honey. They do minimal processing, just filtering out large particles of wax – to keep it as nature intended.
This special honey comes from bees who feed on New Zealand’s manuka bush, creating a honey that is antiseptic, antibacterial, antiviral and anti-inflammatory.
Externally, manuka honey has long been harnessed for it’s antibacterial properties and ability to heal wounds, infections and burns, and is also used to heal acne and eczema. Internally, it is considered to promote wellbeing, help allergies, reduce sore throats and tonsillitis and aid digestion.
Manuka Honey Ratings
The rating, usually 10+, 15+, 20+ etc… is the measure of the antibacterial activity present in that grade of manuka honey (independently laboratory tested). The higher the number, the more antibacterial and higher quality the manuka honey. It’s not cheap, but this is definitely a product where you get what you pay for. The honey is also graded with UMF (Unique Manuka Factor), which designates it as medicinal quality.
Steens have a unique cold process extraction process to ensure that the natural pollens, enzymes and antibacterial properties are retained in the raw honey. They do minimal processing, just filtering out large particles of wax – to keep it as nature intended.
How to use Manuka Honey
You can take it by the spoonful or mix it with hot water and lemon juice for a cold.
I’ve had a dreadful cough, so I’ve had a spoonful each day for the past four days and I’m shocked that it has gone so quickly. I normally get coughs for at least 10 days, but this one is gone in less than half the time.
There are plenty of other ways to get more manuka honey into your diet – from smoothies and porridge to drizzling it on toast or yogurt. I’ve used it in cornbread with a manuka honey and cinnamon butter.
Skillet Cornbread with Whipped Manuka Honey and Cinnamon Butter
Not quite cake, not quite bread, skillet cornbread is an anytime snack. A traditional Deep South American dish, it’s an energy boosting breakfast, a brunch or a tasty and nourishing snack. It has a pleasant, faint corn taste that pairs beautifully with honey and cinnamon and it’s crumbly but moist.
Spreading this skillet cornbread with this whipped manuka honey and cinnamon butter turns it to either a breakfast or evening treat, with the added health benefits from the manuka honey, but you could also tear off chunks to mop up stew or chilli. I’ve cooked it in a cast iron skillet to make the edges nice and crispy, but if you don’t have one then just use a baking pan and test for doneness.
Looking for something to have with skillet cornbread? It’s great with chilli, like this chicken chilli from Recipesfromapantry.
Disclosure: Steens commissioned me to create recipes using their product. All opinions are my own.
Skillet Cornbread with Manuka Honey + Cinnamon Butter
For the cornbread:
- 1 1/4 cups (215g) coarse yellow cornmeal (or coarse polenta)
- 1 cup (115g) all-purpose flour (plain flour)
- 2 tablespoons manuka honey or sugar
- 1 ½ teaspoons sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda baking soda
- 1 1/2 cups (390ml) buttermilk (or mix 1 ½ cups of milk with 1 ½ teaspoons of lemon juice or vinegar and let stand for 5 minutes)
- 2 eggs
- 1/4 cup (50g) butter
For the whipped manuka honey and cinnamon butter:
- 1/2 cup (100g) butter at room temperature
- 1 tablespoon manuka honey
- 1/4 teaspoon ground cinnamon
- ¼ teaspoon quality vanilla extract
- small pinch sea salt
- Manuka honey for drizzling
For the cinnamon butter:
- In a large bowl, or a stand mixer, beat all cinnamon butter ingredients together until smooth and whipped slightly. Serve at room temperature if using immediately, or store in the fridge.
For the cornbread:
- Preheat the oven to 220C/425F and place a 9-inch ovensafe cast iron skillet into the oven to heat up.
- In a large bowl, whisk the cornmeal, flour, sugar, salt, baking powder, and bicarbonate of soda. In a separate bowl, whisk together the buttermilk and eggs, then pour into the flour mixture and stir to combine.
- With oven gloves, carefully take the hot skillet out of the oven and add the butter, swirling to coat the pan. Pour in the batter and cook for 25 minutes or until an inserted skewer comes out clean. Cool for at least 10 minutes and serve cut into wedges or squares, spread with the cinnamon butter and drizzled with a little extra manuka honey.