Easy Buttermilk Cornbread

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup yellow cornmeal, or polenta
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk, shake before measuring
• 1/4 cup honey
• 2 large eggs

Directions

1. Set your oven to 200C | 400F, with a rack arranged in the middle. Butter a 9-inch cast iron skillet or a 9-inch square baking dish, then slide it into the oven so it gets hot. If you are using cast iron, you can also melt 1/2 cup of unmelted butter in the skillet on the stove over medium heat, turn off the burner once it has melted, and let the butter cool a bit before it goes into the batter.
2. In a large bowl, whisk the flour, cornmeal, sugar, baking powder if you are using it, baking soda, and salt.
3. Create a well in the middle of the dry ingredients, then pour in the buttermilk, honey, and eggs. Stir until everything comes together, then add the slightly cooled melted butter. Mix once more, just until combined, and do not overdo it.
4. Using oven mitts, carefully take the hot skillet or dish out of the oven, then pour in the batter. That sizzle is exactly what you want.
5. Bake until the top starts to turn golden and a toothpick inserted in the centre comes out clean, about 20-23 minutes. Let the cornbread cool for about 10 minutes before slicing and serving.