Ingredients
1/2 cup unsalted butter melted and cooled slightly
2 cups all-purpose flour
1 cup yellow cornmeal (or polenta) Bob's Red Mill is GREAT. then add 1 cup Albers cornmeal (cheaper)
1/4 cup brown sugar
1/4 cup white granulated sugar
1 Tbsp. baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup buttermilk, shake before measuring
1 cup milk
1/4 cup honey
1/3 cup vegetable oil
3 large eggs
1. Preheat the oven to 400°F and position a rack in the middle. Lightly grease cast iron skillet or 9-inch square baking dish with butter and place skillet/dish in oven to heat up.
(Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron on the stove top on medium heat until melted, turn heat off then allow the butter to cool before adding to the batter.)
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
3. Make a well in the center and add the buttermilk, honey and eggs. Mix together to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix)
4. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
5. Bake until the cornbread begins to brown on top and a toothpick inserted in the comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before cutting and serving
Recipe Notes
If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one in the recipe to ensure it has soured enough before adding to your mixture
