Ingredients:

  • 1 cup (160g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 1/4 cup (55g) unsalted butter, melted and cooled
  • 2 tbsp (42g) honey
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (42g) pure honey

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside the oven while it preheats to ensure a shattering crust.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate jug, whisk together the buttermilk, egg, melted butter, and honey.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
  5. Carefully remove the hot skillet from the oven, grease with a small amount of butter, pour in the batter, and smooth the top.
  6. Bake for 20-25 minutes until the edges pull away from the sides and the top is a deep mahogany-gold.
  7. Whisk together the melted butter and honey for the glaze in a small bowl.
  8. Drizzle the honey-butter mixture evenly over the cornbread immediately after removing it from the oven and let rest for 5 minutes.