From the African roots of Southern soul food to the eating habits of trendsetting millennials, Hormel Foods is exploring the dishes and stories behind food heritage through an online video series called Cooking and Culture.
Chef Ken Alston, Hormel Foods corporate chef, and Katie Lenway, corporate recruiter at Hormel Foods, joined us for this episode of Cooking & Culture.

Skillet Corn Bread
- 2 1/2 cups flour
- 1 1/2 cups yellow corn meal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1 cup canola oil
- 5 eggs
- 1/3 cup honey
- 1 cup butter, melted and divided
Instructions
Heat oven to 375°F. In large bowl, combine flour, corn meal, sugar, baking powder, baking soda and salt. In separate bowl, combine buttermilk, oil, eggs and honey. Make a well in the dry ingredients and pour buttermilk mixture into well. Stir until just blended. Add half the melted butter and combine. Pour mixture into greased 14-inch cast iron skillet. Bake 25 to 30 minutes. Brush with remaining melted butter. Allow to cool 30 minutes. Invert onto large serving plate. Cut into wedges to serve. Serves 12.
Chef’s Note: Brown sugar-honey butter is an excellent side with the cornbread.