Ingredients:

  • 2 cups (300g) stone-ground yellow cornmeal
  • 0.5 cup (65g) all-purpose flour
  • 1 tsp (6g) sea salt
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1.5 cups (366g) full-fat cultured buttermilk
  • 1 large egg (50g), room temperature
  • 2 tbsp (42g) honey
  • 5 tbsp (70g) unsalted butter, divided

Instructions:

  1. Place a 10-inch cast iron skillet into the oven and preheat to 400°F (200°C).
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, salt, baking powder, and baking soda.
  3. In a separate jug or bowl, whisk the buttermilk, egg, honey, and 3 tablespoons of melted butter until emulsified.
  4. Create a well in the dry ingredients and pour in the liquid mixture. Fold gently with a spatula until just combined; do not overmix.
  5. Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter to the pan, swirling to coat the bottom and sides. Immediately pour the batter into the sizzling skillet.
  6. Bake for 20 minutes or until the edges are dark brown and pulling away from the sides.