Ingredients
Method
Brown the Butter & Preheat Skillet
- Place a 10-inch vintage cast iron skillet on the center rack of your oven and preheat the oven to 400°F (200°C). Heating the skillet is essential for creating crisp, sizzling edges.
- In a small saucepan over medium heat, melt 1 stick of butter. Swirl occasionally for 4 to 5 minutes as it foams. Once the milk solids turn golden amber and release a fragrant, nutty hazelnut aroma, remove immediately from heat and pour into a heatproof bowl to cool slightly.
Whisk the Cornbread Batter
- In a large mixing bowl, whisk together the stone-ground yellow cornmeal, all-purpose flour, baking powder, baking soda, and fine sea salt until evenly distributed.
- In a separate medium bowl, whisk together the room temperature buttermilk, clover honey, beaten eggs, and the slightly cooled brown butter until smooth and emulsified.
- Pour wet mixture into dry ingredients. Using a silicone spatula, gently fold just until combined and no dry flour streaks remain. Do not overmix; a few small lumps are perfectly fine.
Sizzle & Bake in Cast Iron
- Carefully remove the blazing hot cast iron skillet from the oven using heavy-duty oven mitts. Drop in the reserved 1 tablespoon of butter and swirl to coat the bottom and sides thoroughly.
- Immediately pour the cornbread batter into the hot skillet. You should hear a satisfying sizzle as the edges start setting instantly.
- Return skillet to the oven and bake at 400°F (200°C) for 20 to 24 minutes, until the top is deep golden-brown, the edges pull away slightly from the pan, and a toothpick inserted into the center emerges clean.
Honey Butter Glaze & Serve
- Remove from oven. Immediately brush the warm top generously with the melted honey butter mixture so it absorbs deep into the golden crust.
- Let rest in the skillet for 10 minutes. Slice into 8 generous wedges or squares and serve warm with extra whipped honey butter!