Ingredients

The following ingredients have 10 Servings
  • 1 cup Yellow cornmeal
  • 1 cup All-purpose Flour
  • 2 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 2 Eggs (large)
  • 1 cup Buttermilk
  • 2 tbsp Honey
  • ½ cup Butter (melted)
  • 2 tbsp Butter (for the skillet)

Instruction

  • Preheat the oven at 400°F / 200°C / Gas Mark 6
  • Lightly grease a 9-inch cast-iron skillet or 9-inch baking pan with butter and place it in the oven on the middle rack. Pro tip - you can also heat the cast iron with butter on the stovetop to make it easier to move.
  • Wet ingredients – Combine buttermilk, honey, eggs, and melted butter in a bowl – Set aside.Pro tip - make sure the butter is cooled otherwise it will curdle the eggs.
  • Dry ingredients – In another bowl combine cornmeal, flour, baking powder, baking soda, and salt.Pro tip - use a whisk to ensure all the ingredients are well combined as we do not want lumps of baking powder left behind.
  • Now combine the wet into the dry ingredients – use a whisk to ensure you have no lumps.
  • Once the cast-iron skillet is hot remove it from the oven. Pour the batter into the pan and spread evenly with an offset spatula. Return it to the oven on the middle rack.
  • Bake for 20 to 25 minutes until the cornbread begins to brown slightly on the top and a skewer inserted into the center come clean Pro tip - bake it until it is just ready. Overbaking can cause it to dry out. Similar to cake a cornbread is done when a skewer inserted in the center comes out clean.
  • Let cool for at least 10 minutes before slicing and serving