Cast Iron Honey Cornbread

Directions

1. 1
   Preheat a grill to low heat.
2. 2
   In a bowl, combine the cornmeal, baking powder, baking soda, sugar and salt and mix well.
3. 3
   In a separate bowl, combine the buttermilk, egg and butter and stir to combine.
4. 4
   Add the wet ingredients to the dry ingredients and stir until just combined.
5. 5
   Use the vegetable oil to coat the insides of 4 (5-inch) square mini cast-iron skillets.
6. 6
   Spoon 3/4 cup of the batter into each of the skillets.
7. 7
   Set the skillets on the grill and close the lid.
8. 8
   Grill until the cornbread is firm and a toothpick inserted into it comes out clean, 12 to 13 minutes.
9. 9
   Remove the cornbread from the grill and baste with the Honey-Butter mixture.
10. 10
    Let the cornbread sit for 5 minutes before removing it from the skillets and serving.
11. 11
    Serve each piece of cornbread with 2 grilled peach halves and a drizzle of honey.
12. 12
    In a medium bowl, combine the butter and honey and whisk thoroughly until well blended.
13. 13
    Set aside until the cornbread is cooked.
14. 14
    Divide the spread evenly between the 4 cornbreads.
15. 15
    Yield: about 1/2 cup