Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup honey
  • 1/2 cup unsalted butter, melted
  • 1 cup full-fat buttermilk
  • 2 large eggs
  • 1 tbsp unsalted butter (for the skillet)

Instructions:

  1. Place your 10 inch cast iron skillet in the oven and preheat to 400°F (200°C). Note: Heating the pan first is what creates the crust.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, whisk the melted butter, honey, eggs, and buttermilk until smooth.
  4. Pour the wet mix into the dry bowl and fold gently with a spatula just until the flour streaks disappear. Note: Over mixing makes the Honey Cornbread tough.
  5. Carefully remove the hot skillet from the oven. Add one tablespoon of butter and swirl it around to coat the bottom.
  6. Pour the batter into the skillet and smooth the top with your spatula.
  7. Bake for 20-25 minutes until the edges pull away from the pan and the top is deep golden brown.
  8. Let the Honey Cornbread rest in the pan for 5 minutes before slicing.