Ingredients:

  • 1 ¼ cups (160g) All-purpose flour
  • 1 cup (150g) Fine-ground yellow cornmeal
  • ½ cup (100g) Granulated sugar
  • 1 tbsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Fine sea salt
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • 2 Large eggs, room temperature
  • ½ cup (113g) Unsalted butter, melted and cooled
  • 2 tbsp Neutral oil (avocado or vegetable oil)
  • 3 tbsp Honey
  • 2 tbsp Unsalted butter (for glaze), melted
  • 1 tbsp Honey (for glaze)
  • 1 pinch Flaky sea salt

Instructions:

  1. Place a 9-inch cast iron skillet into the oven and preheat to 400°F (200°C) for at least 15 minutes to ensure a crispy crust.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and sea salt until thoroughly combined.
  3. In a separate medium bowl, vigorously whisk the buttermilk, eggs, 113g melted butter, oil, and 3 tablespoons of honey until the mixture is fully emulsified and slightly frothy.
  4. Create a well in the dry ingredients and pour in the wet mixture. Use a silicone spatula to gently fold the batter until just combined; do not overmix.
  5. Carefully remove the hot skillet from the oven. Pour the batter into the sizzling pan and return to the oven.
  6. Bake for 20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Whisk together the remaining 2 tablespoons of melted butter and 1 tablespoon of honey. Brush the glaze over the warm cornbread and finish with a pinch of flaky sea salt.