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