Ingredients:

  • 1.5 cups (240g) yellow stone-ground cornmeal
  • 0.5 cup (65g) all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1.25 cups (300ml) full-fat buttermilk
  • 0.25 cup (60g) plain Greek yogurt
  • 1 large egg, room temperature
  • 2 tbsp honey
  • 3 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 200°C (400°F) and place an empty 10-inch cast iron skillet inside to heat.
  2. Once the oven reaches temperature, add 3 tablespoons of butter to the hot skillet and return to the oven for 3 minutes until sizzling and slightly browned.
  3. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk the buttermilk, Greek yogurt, egg, and honey until smooth.
  5. Pour the wet ingredients into the dry ingredients and use a spatula to fold until just combined; let the batter rest for 5 minutes to hydrate the cornmeal.
  6. Carefully pour the batter into the hot, buttered skillet and bake for 20 minutes or until the edges are dark golden brown and a tester comes out clean.