Ingredients:

  • 1 ½ cups Yellow Cornmeal (fine grind)
  • 1 cup All-Purpose Flour
  • ¼ cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Salt (fine sea salt)
  • 2 Large Eggs
  • 1 cup Buttermilk (full-fat recommended)
  • ½ cup Honey
  • ½ cup Unsalted Butter (melted, plus extra for greasing)
  • 2 tablespoons Honey (for glaze)
  • 2 tablespoons Unsalted Butter (for glaze)

Instructions:

  1. Preheat your oven to 400°F (200°C). Generously grease a 9-inch square baking pan or a 10-inch cast-iron skillet with butter.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
  3. In a separate medium bowl, lightly whisk the eggs. Then, whisk in the buttermilk, ½ cup of honey, and the ½ cup of melted butter until just incorporated.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together only until no streaks of dry flour remain. Stop mixing immediately; a few small lumps are acceptable.
  5. Pour the batter immediately into the prepared pan and bake for 25–30 minutes, or until the edges are golden brown and a wooden skewer inserted into the centre comes out clean.
  6. While the cornbread is still hot from the oven, melt the 2 tablespoons of butter and 2 tablespoons of honey together. Brush this glaze evenly over the top of the hot cornbread.
  7. Allow the cornbread to cool in the pan for at least 15 minutes before slicing into squares and serving warm.