Ingredients:

  • 1 cup (160g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup (240ml) full-fat buttermilk
  • 2 large eggs
  • 0.33 cup (115g) raw honey
  • 8 tbsp (113g) unsalted butter, melted and cooled
  • 1 tbsp unsalted butter (for skillet seasoning)
  • 3 tbsp (42g) salted butter, softened
  • 2 tbsp (40g) honey (for glaze)
  • 0.25 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your 1 tablespoon of seasoning butter into the cast iron skillet and put the skillet in the oven while it heats. This ensures the pan is screaming hot when the batter hits it.
  2. In a large bowl, whisk together the cornmeal, all purpose flour, baking powder, baking soda, and sea salt. Make sure there are no clumps of soda or powder.
  3. In a separate bowl, whisk the eggs with the honey and buttermilk until smooth. Slowly stream in the 8 tablespoons of melted (and cooled) butter while whisking constantly.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together just until no dry streaks remain. Stop immediately - lumps are perfectly fine and actually encouraged.
  5. Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides. Pour the batter in immediately; it should sizzle and pop at the edges.
  6. Slide the skillet back into the oven at 350°F (180°C). Bake for 20 minutes until a toothpick comes out clean and the top is a beautiful pale gold.
  7. While the bread is hot, whisk the 3 tablespoons of softened salted butter with 2 tablespoons of honey. Brush this generously over the entire surface.
  8. Sprinkle the 0.25 teaspoon of flaky sea salt over the glaze. Let it sit for 5 minutes before slicing so the glaze can soak in.