Prep Time::10 mins
Cook Time::25 mins
Total Time::35 mins
Servings::8
Ingredients
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½ cup unsalted butter
1 ½ cups buttermilk
1 cup cornmeal
2 large eggs
3 tablespoons honey, or to taste
½ teaspoon fine salt
1 pinch cayenne pepper
1 cup self-rising flour
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a cast iron skillet. Turn off the heat; set the skillet aside.
Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
Chef John Chef’s Notes
To make your own self-rising flour, sift together 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt.
As far as the butter amount goes, I'd usually use 4 tablespoons for the batter and maybe only 1 or 2 tablespoons for the pan, but this time, I decided to melt the whole stick. It was borderline too much, so maybe keep that in mind if you don't want it too rich.
I use a lot of buttermilk since I don't care for a super dry, crumbly cornbread, but if you do, simply reduce the amount to 1 cup.
You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your taste.