Honey Butter Cornbread

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish or a 10-inch cast-iron skillet and place it in the oven while it preheats — pouring batter into a hot pan creates a crispy, caramelized bottom crust.

2. 2

   In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt.

3. 3

   In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, ⅓ cup vegetable oil, 3 tablespoons honey, and 4 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined — a few lumps are fine. Do not overmix.

4. 4

   Carefully remove the hot pan from the oven and pour in the batter (it will sizzle). Bake for 20–25 minutes until the top is golden brown, springs back when pressed, and a toothpick inserted in the center comes out clean.

5. 5

   Immediately brush the topping made from mixing 2 tablespoons honey with 2 tablespoons melted butter all over the hot cornbread. Serve warm.