Ingredients:

  • 1 cup (150g) coarse yellow cornmeal
  • 1 cup (125g) whole wheat pastry flour
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (3g) sea salt
  • 1/4 teaspoon (1g) cracked black pepper
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 1 large (50g) egg, room temperature
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 teaspoon (5g) honey
  • 1 cup (115g) sharp cheddar cheese, freshly grated
  • 3 stalks (30g) green onions, thinly sliced
  • 1 tablespoon unsalted butter (for the skillet)

Instructions:

  1. Preheat the oven to 400°F (200°C). Place a 10-inch cast iron skillet inside the oven for 5 minutes to heat.
  2. Carefully remove the hot skillet from the oven and add 1 tablespoon of butter, swirling until it browns and coats the sides.
  3. In a large bowl, whisk together the cornmeal, whole wheat pastry flour, baking powder, sea salt, and cracked black pepper.
  4. In a separate jug, whisk together the buttermilk, egg, melted butter, olive oil, and honey.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated cheddar cheese and sliced green onions until flour streaks disappear.
  6. Pour the batter into the sizzling skillet and bake for 20–25 minutes, or until the edges pull away from the pan, the top is deep golden brown, and a toothpick inserted in the center comes out clean.