Ingredients:

  • 1 cup (120g) yellow cornmeal (medium grind)
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) honey
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 tbsp unsalted butter (for greasing the skillet)
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (21g) honey

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your 9-inch cast iron skillet inside the oven while it preheats to ensure a professional crust.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey. Pour the wet ingredients into the dry and stir with a spatula just until combined; stop as soon as the streaks of flour disappear.
  4. Carefully remove the hot skillet from the oven, grease it with a small knob of butter, pour in the batter, and smooth the top. Bake for 20–25 minutes until the edges are mahogany-colored and the center springs back.
  5. Whisk together the melted butter and honey for the glaze. Brush it generously over the top of the cornbread while it is still hot.