Servings : 8 – 9
1 cup flour, spooned and leveled
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder (1 teaspoon for 8×8 pan, SEE NOTE)
1/2 cup (1 stick) butter
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 and 1/4 cups buttermilk*
- Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8×8 or 9×9 inch square pan, see note.)
- In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
- Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon).
- Visit Sweet and Moist Honey Cornbread Recipe @ thefoodcharlatan.com for full instructions.