Ingredients

The following ingredients have 10 Servings
  • 1/2 cup unsalted butter
  • 1 cup medium grind cornmeal (or fine grind)
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 2 eggs
  • 1 1/4 cup buttermilk (or sub yogurt, or milk- see notes)

Instruction

  • Preheat oven to 400F.
  • Place a  9-10″ cast iron skillet in the oven. (If you don’t have a cast-iron skillet a round cake pan will do or an 8×8 baking dish.
  • Whisk together cornmeal, flour, baking powder, baking soda and salt.
  • After at least 8 minutes remove the skillet from oven and put the butter in the hot skillet, stir around until it melts.  Pour melted butter into a medium bowl, leaving the skillet buttered and warm.  This makes a nice crust on your cornbread.
  • Along with the melted butter, whisk in honey, buttermilk and eggs.  Fully mix.
  • Pour flour mixture into the wet ingredients and gently mix until just combined.
  • Pour into the buttered skillet, spreading out evenly.
  • Bake at 400 for 20-25 minutes.  The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.