North Carolina Charred Cornbread with Honey Butter

Introduction

Classic Southern comfort gets a smoky upgrade on the Arteflame grill. This North Carolina twist on cornbread delivers irresistible flavor with a crispy seared crust and sweet, whipped honey butter — all made outside, without ever turning on your oven! Grilled golden brown on the Arteflame's steel flat top cooktop, this cornbread is caramelized to perfection and paired with a luscious honey butter made right on the griddle. No pans, no oven – just fire, flavor, and good Southern hospitality.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 2 eggs
• ¼ cup melted butter (plus more for cooking)
• ¼ cup honey (plus more for drizzling)
• For honey butter: ½ cup room temperature butter + 2 tbsp honey

Instructions

Step 1: Light your Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the grill.
3. Stack firewood on top of the napkins.
4. Light the paper napkins carefully.
5. Let the grill heat up for about 20 minutes until the surface is hot and ready for cooking.

Step 2: Make the cornbread batter

1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
2. In a separate bowl, combine buttermilk, eggs, melted butter, and honey.
3. Pour the wet ingredients into the dry and stir until just combined (do not overmix).

Step 3: Prepare the griddle cooktop

1. Spread a generous layer of butter on the Arteflame cooktop, closer to the center where it’s hot but not searing.
2. Ladle small rounds of the cornbread batter directly onto the buttered surface, about 4-5 inches wide.

Step 4: Grill the cornbread to perfection

1. Cook each round for about 2-3 minutes until the edges are crispy and golden brown.
2. Flip carefully using a metal spatula and cook the other side for another 2-3 minutes.
3. If browning too quickly, move the cornbread further from the center to a cooler part of the griddle.
4. Remove and keep warm under foil.

Step 5: Make and melt the honey butter

1. While the cornbread cooks, melt the butter for the honey butter on a cooler area of the cooktop.
2. Mix with honey, whisking together until silky and fully combined.
3. Keep warm until serving.

Step 6: Serve

1. Plate your charred cornbread rounds.
2. Dollop or brush generously with honey butter.
3. Drizzle with extra honey if desired.

Tips

• Use plenty of butter on the griddle to get that golden, crispy crust.
• Place the batter closer to the center of the cooktop for a good sear, then move it outwards to control the browning.
• Don’t walk away—cornbread cooks fast!
• Add a touch more honey to your batter for a sweeter version.
• Always preheat your Arteflame for about 20 minutes for even heat distribution.

Variations

• Cheddar & Jalapeño Cornbread: Add ½ cup shredded sharp cheddar and 1 finely chopped jalapeño to the batter for a spicy, cheesy twist.
• Rosemary Cornbread: Add 1 tbsp finely chopped fresh rosemary to the batter for an herby depth of flavor.
• Maple Bacon Cornbread: Stir in ¼ cup cooked chopped bacon and replace honey with maple syrup for a smoky-sweet combo.
• Sweet Corn & Scallion Cornbread: Fold in ½ cup sweet corn kernels and 2 chopped scallions for added texture and freshness.
• Blueberry Cornbread: Stir in ½ cup fresh or frozen blueberries and a splash of vanilla extract for a breakfast-inspired version.

Best pairings

• Grilled North Carolina pulled pork with slaw
• Spicy grilled shrimp skewers
• Grilled collard greens with garlic butter
• Fire-roasted sweet potatoes
• Sweet tea or a smoky bourbon cocktail

Conclusion

This North Carolina Charred Cornbread with Honey Butter is easy, flavor-packed, and totally grill-worthy. The Arteflame turns this Southern staple into a crispy, tender, fire-kissed side that will surely impress at your next backyard gathering. Once you grill it, you’ll never go back to the oven version again!