Honey Cornbread with Golden Edges

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup honey
• 1/2 cup unsalted butter, melted
• 1 cup full-fat buttermilk
• 2 large eggs
• 1 tbsp unsalted butter (for the skillet)

Instructions

1. 1

   Place your 10 inch cast iron skillet in the oven and preheat to 400°F (200°C). Note: Heating the pan first is what creates the crust.

2. 2

   In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

3. 3

   In a separate bowl, whisk the melted butter, honey, eggs, and buttermilk until smooth.

4. 4

   Pour the wet mix into the dry bowl and fold gently with a spatula just until the flour streaks disappear. Note: Over mixing makes the Honey Cornbread tough.

5. 5

   Carefully remove the hot skillet from the oven. Add one tablespoon of butter and swirl it around to coat the bottom.

6. 6

   Pour the batter into the skillet and smooth the top with your spatula.

7. 7

   Bake for 20-25 minutes until the edges pull away from the pan and the top is deep golden brown.

8. 8

   Let the Honey Cornbread rest in the pan for 5 minutes before slicing.