Creosote Campfire Cornbread Skillet (No Actual Brush Required)

This cornbread tastes like you earned it beside a lawful campfire — crisp skirt, tender center, honey pooling in the wells like a small kindness. The name borrows creosote’s desert perfume; the recipe borrows your grandmother’s cast iron and your neighbor’s jar of local honey.

Fiction for the Club kitchen. We’re naming vibes, not foraging shrubs. Buy honey from a stand that labels its zip code.

What you'll need

• 1 cup cornmeal, 1 cup flour, ¼ cup sugar, 1 tablespoon baking powder, 1 teaspoon salt
• 1 cup milk, 2 eggs, ⅓ cup melted butter — plus 2 tablespoons butter for the screaming-hot skillet
• 3 tablespoons honey for the batter; 2 more to drizzle after baking
• 10-inch cast-iron skillet, preheated like it offended you

How it comes together

1. Whisk dry, whisk wet, marry gently. Fold in 3 tablespoons honey.
2. Melt 2 tablespoons butter in the hot skillet; pour batter — it should sizzle like good news.
3. Bake 400°F for 22–25 minutes until edges pull and a toothpick exits clean.
4. Drizzle honey, let rest five minutes, cut into wedges that argue about crust ratio.

Carl says: Serve beside chili, beans, or nothing but butter and honesty.