Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 1/4 cup buttermilk Use fresh for the best flavor.
- 1 large egg
- 2 tablespoons honey
- 1/4 cup butter Melted.
- 2 tablespoons bacon fat Used for greasing the skillet.
Method
Preparation
- Place a 10" cast iron skillet into the oven and preheat to 400°F.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir gently.
- In a medium bowl, stir together the buttermilk, egg, honey, and melted butter.
- Pour the liquid ingredients into the dry ingredients and stir just until mixed.
- Remove the pan from the oven and melt the bacon fat in it. Swirl the fat to grease the sides and bottom.
Baking
- Pour the cornbread batter into the skillet, level off the top, and place it back in the oven.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it rest on a wire rack for 10-20 minutes in the pan before slicing.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 300mgFiber: 1gSugar: 5g
Notes
For best flavor, use fresh buttermilk. If unavailable, make a substitute with milk and vinegar or lemon juice. Don't overmix the batter; a few lumps are fine for a light and fluffy texture. Feel free to add corn kernels, jalapeños, or cheese for a unique twist.
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