Ingredients:

  • 1 cup (120g) coarse yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 2 tbsp (42g) honey
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (6g) fine sea salt
  • 1 cup (240ml) full-fat buttermilk
  • 2 large eggs
  • 1/4 cup (55g) unsalted butter, melted
  • 2 tbsp (28g) unsalted butter

Instructions:

  1. Place a 10-inch cast-iron skillet in the oven and preheat to 400°F (200°C). Once hot, carefully remove the skillet, add 2 tbsp (28g) of butter, and swirl until melted and bubbling.
  2. In a medium bowl, whisk together the cornmeal, flour, honey, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat the eggs into the buttermilk, then stir in the melted butter.
  4. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined; stop as soon as flour streaks disappear.
  5. Pour the batter into the center of the hot, buttered skillet and spread to the edges with a spatula.
  6. Bake for 20–22 minutes until the edges pull away from the pan and the top is deep golden brown.