Ingredients:

  • 1 cup All-Purpose Flour
  • 1 cup Yellow Cornmeal (Medium grind)
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Buttermilk (room temperature)
  • 2 Large Eggs (lightly beaten)
  • 1/2 cup Unsalted Butter, melted (plus extra for skillet)
  • 2 tablespoons Honey (for swirling)

Instructions:

  1. Preheat oven to 400°F (200°C). Place the 10-inch cast iron skillet inside the oven while preheating. Measure out 2 tablespoons of butter and place it in the hot skillet; allow it to melt completely.
  2. In the large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly combined.
  3. In the medium bowl, whisk together the room temperature buttermilk, eggs, and the remaining 1/2 cup of melted (and slightly cooled) butter.
  4. Pour the wet mixture into the dry mixture. Gently fold them together using a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Carefully remove the preheated skillet from the oven using oven mitts. Swirl the melted butter inside to coat the bottom and sides evenly. The butter should sizzle slightly.
  6. Immediately pour the batter into the hot, buttered skillet. Smooth the top slightly and then drizzle the 2 tablespoons of honey evenly over the surface of the batter.
  7. Return the skillet carefully to the oven. Bake for 20 to 25 minutes, or until the Skillet Cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for about 10 minutes before slicing and serving directly from the skillet.