Ingredients:

  • 1.25 cups (160g) All-purpose flour
  • 1 cup (150g) Fine-ground yellow cornmeal
  • 0.25 cup (50g) Granulated cane sugar
  • 1 tbsp Baking powder
  • 0.5 tsp Baking soda
  • 0.75 tsp Fine sea salt
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • 0.33 cup (115g) Honey
  • 0.5 cup (113g) Unsalted butter, melted and slightly cooled
  • 2 Large eggs, beaten
  • 1 tbsp Salted butter, for the hot skillet

Instructions:

  1. Place a 10-inch cast iron skillet into the oven and preheat to 200°C (400°F) to ensure a crispy bottom crust.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and sea salt.
  3. In a separate bowl, combine the buttermilk, honey, melted unsalted butter, and beaten eggs until smooth.
  4. Pour the liquid ingredients into the dry base. Use a silicone spatula to gently fold the mixture until just combined; do not overmix.
  5. Carefully remove the hot skillet from the oven. Add the 1 tablespoon of butter and swirl until melted and slightly browned.
  6. Pour the batter into the sizzling skillet and return to the oven. Bake for 20 minutes, or until the edges are mahogany and a toothpick inserted into the center comes out clean.