Manuka Skillet Cornbread with Creme Fraiche

By Chef Alex Bolar

May 30, 2025

Serves

5-6

In this Recipe

Creamed Mānuka Honey

Ingredients

Butter 1 tbsp unsalted, softened

Cornmeal 1 cup

All-Purpose Flour 1 cup

Baking Powder 1 tbsp

Sugar 1/4 cup

Salt 2 tsp

Buttermilk 1 cup

Eggs 2 large

Butter 4 Tbsp unsalted, melted

Flamingo Estate Creamed Manuka Honey

FOR CREME FRAICHE

Heavy Cream 2 cups

Cultured Buttermilk 2 tbsp

Steps

Preheat the oven to 400°F. Use the softened butter to grease a 9 or 10 inch square baking pan or cast iron skillet.
In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt. Make a well in the middle of the dry mixture and add the buttermilk, eggs, butter and honey. Stir until fully incorporated. Pour the batter into the prepared pan. Bake for 20-25 minutes, or until golden brown. Cool for at least 10 minutes. Cut into pieces and serve.
FOR CREME FRAICHE:
In a small mixing bowl, mix all heavy cream and cultured buttermilk together. Pour mix into a wide mouth mason jar. Cover the mouth of mason jar with cheese cloth. Allow to sit at room temp for 12 hour. Remove cheese cloth. Store in the refrigerator for up to 3 weeks.