Ingredients:

  • 1.25 cups (150g) yellow cornmeal
  • 1 cup (125g) all purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp sea salt
  • 1 cup (245g) full fat buttermilk, room temperature
  • 0.5 cup (115g) unsalted butter, melted and divided
  • 0.25 cup (85g) honey
  • 2 large eggs, room temperature

Instructions:

  1. Place your skillet in the oven while it preheats to 400°F. Melt 0.5 cup butter. Reserve 2 tablespoons of this melted butter specifically for the pan; the rest goes into the batter.
  2. Whisk the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Ensure there are no large lumps of flour.
  3. In a separate jug, whisk the buttermilk, eggs, honey, and the remaining melted butter. Whisk vigorously until the honey is fully incorporated and the mixture is frothy.
  4. Pour the wet mixture into the dry ingredients. Use a spatula to fold until just combined. Note: Overmixing will activate the gluten and make your bread tough.
  5. Carefully remove the hot skillet from the oven. Swirl the reserved 2 tablespoons of butter around the bottom and sides. It should sizzle and brown slightly.
  6. Scrape the batter into the hot skillet. It should crackle at the edges. Bake for 25 minutes until a toothpick comes out clean and the top is golden brown.