Ingredients:

  • 1 cup yellow cornmeal (160g)
  • 1 cup all purpose flour (125g)
  • 2/3 cup granulated sugar (135g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup full fat buttermilk (245g)
  • 1/2 cup unsalted butter, melted (115g)
  • 1 tablespoon unsalted butter for skillet (14g)
  • 2 large eggs, beaten
  • 2 tablespoons honey (42g)

Instructions:

  1. Preheat your oven to 400°F. Place your 10 inch cast iron skillet inside for at least 10 minutes while you prep the batter.
  2. In your large bowl, whisk together the 1 cup yellow cornmeal, 1 cup all purpose flour, 2/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt. Ensure there are no clumps of baking powder hiding in there.
  3. In the medium bowl, whisk the 1 cup buttermilk, 2 large beaten eggs, 2 tablespoons honey, and the 1/2 cup melted (and slightly cooled) butter.
  4. Create a well in the center of the dry ingredients. Pour in the liquid mixture. Using your spatula, fold the ingredients together just until no streaks of dry flour remain. Stop immediately. Overmixing is the enemy of a tender crumb.
  5. Carefully remove the hot skillet from the oven using a thick mitt. Drop the remaining 1 tablespoon of butter into the skillet. It should melt and sizzle instantly. Swirl it to coat the bottom and sides.
  6. Scrape the batter into the hot skillet. It should hiss as it touches the iron. Smooth the top quickly and return to the oven. Bake for 20 minutes until the edges are deep amber and a toothpick comes out clean.