Honey Butter Cornbread Recipe: Tender Crumb

Instructions:

1. Preheat your oven to 400°F (200°C). Place your 10 inch skillet or baking pan inside the oven while it heats.
2. Whisk the cornmeal, all purpose flour, baking powder, baking soda, and sea salt in a large bowl. Ensure there are no lumps in the flour.
3. In a separate bowl, whisk together the buttermilk, Greek yogurt, 0.5 cup honey, and eggs until smooth. Slowly pour in the 4 tbsp of melted butter while whisking constantly.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to fold gently until just combined and no large streaks of flour remain.
5. Carefully remove the hot skillet from the oven using a heavy mitt. Drop the 1 tbsp of butter for pan preparation into the skillet and swirl until it is melted and bubbling.
6. Immediately pour the batter into the hot, buttered skillet. The edges should sizzle slightly as they hit the pan.
7. Slide the skillet back into the oven. Bake for 22 to 25 minutes until the top is golden brown and a toothpick comes out clean.
8. While the bread bakes, mix the 3 tbsp of softened butter with 2 tbsp of honey. Use a fork to whip them together until velvety.
9. Remove the cornbread from the oven and immediately dollop the honey butter over the top. Let it melt and spread it with a brush or spoon until the entire surface is glossy.
10. Sprinkle a pinch of flaky sea salt over the wet glaze. Let the bread rest in the pan for at least 10 minutes before slicing.