Buttermilk Honey Cornbread in a Skillet

Ingredients

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• 1/2 cup (8 Tbsp; 113 g) unsalted butter
• 1/3 cup (113 g / 80 ml) honey
• 1 large egg, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 1 cup (120 g) cornmeal
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 cup (175 g) corn (fresh, frozen or canned)

Instructions

1. 1

   Melt the butter in the skillet over low heat, whisking the whole time. Pour it into a medium bowl and let it cool for 5 to 10 minutes.

2. 2

   Heat the oven to 400°F (204°C).

3. 3

   Whisk the honey, egg and buttermilk into the cooled butter.

4. 4

   In a larger bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. Pour in the wet mixture and stir just until combined, then fold in the corn with as few strokes as possible.

   
6. 5

   If the skillet has cooled down, warm it over low heat for a minute or two; it should be hot when the batter goes in.

7. 6

   Pour the batter into the hot skillet and bake for about 20 minutes, until golden on top and around the edges and a toothpick comes out clean.

   
8. 7

   Let it cool for a few minutes before cutting. Serve with butter, honey, honey butter or jam. Wrap leftovers and keep at room temperature for up to 1 week.