HONEY-BUTTERMILK SKILLET CORNBREAD

Honey-Buttermilk Skillet Cornbread image

Provided by Damaris Phillips

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup cornmeal
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1/2 cup honey
2 large eggs, at room temperature
1 stick (8 tablespoons) unsalted butter, melted
Butter or milk, for serving, optional

Steps:

Preheat the oven to 375 degrees F. Put a 10-inch cast-iron skillet in the oven and allow to heat until very hot, about 8 minutes.
Whisk the cornmeal, flour, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, honey, eggs and 6 tablespoons of the butter in a second bowl. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
Carefully remove the hot skillet from the oven, add the remaining 2 tablespoons of butter and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 30 to 35 minutes.
Enjoy immediately slathered with butter, or for breakfast covered with sweet milk!

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