Ingredients:

  • 1 cup (125g) yellow cornmeal, preferably stone-ground
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, lightly beaten
  • 4 tablespoons (57g) unsalted butter, melted
  • 2 tablespoons honey, plus more for drizzling

Instructions:

  1. Preheat oven to 400°F (200°C). Place the cast iron skillet in the oven while it preheats.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Melt the butter in the skillet, swirling to coat the bottom and sides.
  6. Pour the batter into the hot, buttered skillet. Drizzle the 2 tablespoons of honey evenly over the batter.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Let cool in the skillet for a few minutes before slicing and serving. Drizzle with additional honey, if desired.