Ingredients: – 1/2 cup (1 stick) unsalted butter – 1 cup yellow cornmeal – 1 cup all-purpose flour – 1 teaspoon salt – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 2 large egg – 1/4 cup honey – 1 1/4 cups milk
Instructions: 1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place the butter in a large (12-inch) cast iron skillet and put it in the oven to melt. This should take about 5 to 13 minutes, but keep an eye on it to avoid burning.
In a large bowl, mix together the cornmeal, flour, salt, baking powder, and baking soda. Set aside.
In a separate medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
Once the butter in the skillet is melted and golden, remove the skillet from the oven (using oven mitts) and give it a gentle swirl to coat about an inch up the sides with butter.
1. Pour the melted butter into the batter and stir until incorporated. 2. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl.
Carefully return the skillet to the oven and bake for 25 to 30 minutes, or until the cornbread is brown around the edges, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs.
Using oven mitts, place the skillet on a cooling rack and let it cool for at least 5 minutes before slicing and serving.
Store the cornbread in a sealed container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months. Reheat gently before serving.