Ingredients

The following ingredients have 8 Servings
  • 2 Tablespoons vegetable oil
  • 1 cup milk (room temperature (or microwaved 20-30 seconds))
  • 1 Tablespoon white vinegar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup yellow cornmeal
  • 1/2 teaspoon kosher salt
  • 1 egg (room temperature)
  • 1/3 cup honey
  • 1/4 cup unsalted butter
  • 1/4 cup shortening
  • 1/2 cup corn kernels (fresh or frozen (see note))
  • 1/4 cup unsalted butter
  • 1/4 cup honey

Instruction

  • Pour vegetable oil in cast iron skillet. Place in oven and pre-heat to 400°F.
  • Meanwhile, combine milk and vinegar in a small bowl. Mix and let sit for a minute.
  • Stir together flour, baking soda, cornmeal, and salt in a small bowl and set aside.
  • In a large bowl, melt butter and shortening together; microwave in 15 second increments, stirring in between until melted. Let cool slightly, then whisk in the milk and vinegar mixture, egg, and honey.
  • Fold the dry ingredients into the bowl of wet ingredients until almost combined, then add corn kernels, mixing until just fully incorporated.
  • Carefully remove cast iron skillet from oven using oven mitts, and pour the cornbread batter in the pan, being sure to spread evenly quickly, as the edge of the cornbread will begin to form from the heated oil.
  • Place the skillet back in the oven and bake for 18-24 minutes until the edges are golden brown and toothpick comes out clean.
  • In a small bowl, microwave the butter and honey for the drizzle. Stir to combine, then drizzle it evenly on top of cornbread. Slice and serve with whipped honey butter as desired.