Ingredients:

  • 1 cup Yellow Cornmeal (Medium Grind)
  • 1 cup All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher or Sea Salt
  • 2 Large Eggs, lightly whisked
  • 1 ½ cups Full-Fat Buttermilk, room temperature
  • 4 Tbsp Bacon Grease, Vegetable Shortening, or Oil (divided)
  • 4 Tbsp Unsalted Butter, softened (for topping)
  • 2 Tbsp Honey (for topping)
  • Pinch of Salt (for topping)

Instructions:

  1. Preheat Oven: Set the oven to 425°F (220°C). Place the empty 10-inch cast iron skillet on the stovetop over medium heat for 5 minutes.
  2. Heat the Skillet: Add 2 Tbsp of fat (bacon grease, shortening, or oil) to the skillet. Swirl the fat to coat the bottom and sides, then transfer the skillet to the preheated oven for 5–7 minutes. The skillet must be scorching hot before mixing the batter.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until thoroughly combined.
  4. Combine Wet Ingredients: In a separate, smaller bowl, whisk together the lightly beaten eggs and buttermilk.
  5. Mix Batter: Create a well in the centre of the dry ingredients. Pour the wet mixture and the remaining 2 Tbsp of fat (or oil) into the well.
  6. Gentle Mixing: Use a rubber spatula to mix quickly until the ingredients are just combined. Do not overmix; the batter should still look slightly lumpy.
  7. Pour Batter: Carefully retrieve the very hot skillet from the oven using thick mitts. Immediately pour the batter into the skillet. It should sizzle loudly.
  8. Bake: Immediately return the skillet to the oven. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
  9. Rest and Prepare Topping: Remove the cornbread from the oven and allow it to rest in the skillet for 5 minutes. While resting, combine the softened butter, honey, and a pinch of salt in a small bowl. Whip until light and fluffy.
  10. Serve: Slice the cornbread into wedges directly in the skillet and serve warm with generous dollops of the whipped honey butter.