Yields: 8 to 10 servings | Prep Time: 15 minutes | Cook Time: 40 minutes
Ingredients
- 1 cup (227 grams) whole milk
- 1 cup (227 grams) buttermilk
- 3 eggs, room temperature
- ½ cup (168 grams) Raw Honey
- 8 tablespoons (113 grams) cultured butter, divided
- 1 ½ cups (210 grams) coarsely ground cornmeal
- 1 ½ cups (195 grams) High-Protein Farm Flour, or all-purpose flour
- 1 tablespoon (12 grams) baking powder
- ¼ teaspoon baking soda
- 1 teaspoon coarse French Grey Salt
Directions
- Place a 12-inch cast iron skillet into the oven and preheat to 350 degrees Fahrenheit.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- To a medium bowl, add the whole milk, buttermilk, eggs, and honey. Melt 6 tablespoons of the butter, then add it to the bowl and whisk the mixture until smooth. Pour the wet ingredients into the bowl with the dry ingredients.
- Whisk the cornbread batter until barely combined (it’s okay if there are a few lumps) and set aside.
- Add the remaining 2 tablespoons of butter to the cast iron skillet in the oven. Once melted, immediately add the cornbread batter to the hot pan.
- Bake the cornbread for 35 to 40 minutes, or until the center springs back when gently pressed. Serve warm with cultured butter and raw honey, or let cool to make cornbread stuffing.
