Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 cup Fine or Medium Grind Yellow Cornmeal
  • ⅓ cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Buttermilk
  • ½ cup Liquid Honey
  • 2 large Eggs, lightly beaten
  • ¼ cup Unsalted Butter, melted and slightly cooled
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Unsalted Butter (for pan)

Instructions:

  1. Preheat oven to 400°F (200°C). Place the 1 tablespoon of butter into the 9-inch square baking pan or cast iron skillet and place it in the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly combined (Dry Ingredients).
  3. In a medium bowl, whisk together the buttermilk, honey, eggs, melted butter, and oil until smooth (Wet Ingredients).
  4. Pour the wet ingredients into the dry ingredients. Fold together gently using a rubber spatula just until the dry streaks disappear. Do not overmix; a few small lumps are perfectly fine.
  5. Carefully remove the hot pan from the oven, minding the handle. Swirl the melted butter around to coat the bottom and sides evenly.
  6. Pour the batter immediately into the hot, buttered pan. Bake for 25–30 minutes, or until the top is deeply golden brown and a wooden skewer inserted into the centre comes out clean.
  7. Let the cornbread cool in the pan for 10 minutes before cutting into squares. Serve warm with extra honey and butter.