Ingredients
Heat the Skillet
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat.
Mix Dry Ingredients
- In a large bowl whisk together masienda corn flour, baking powder, baking soda, salt, and sugar.
- 1 1/4 cup masienda corn flour
- 1 cup All purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup sugar
- 3 tsp salt
Mix Wet Ingredients
- In a second bowl whisk eggs, buttermilk, honey, and melted butter (minus the 2 tbsp reserved).
- 2 eggs
- 1 1/2 cup buttermilk or milk of choice
- 1/2 cup melted butter
Combine
- Pour wet ingredients into dry and stir just until combined. Batter should be thick but pourable — add a splash of milk if needed.
Prep the Skillet
- Carefully remove the hot skillet from the oven. Swirl in the reserved 2 tbsp melted butter to fully coat the surface.
Bake
- Pour batter into skillet smooth the top, and bake 20–25 minutes, or until golden and a toothpick comes out clean.
Make the Honey Butter
- Stir softened butter honey, and a pinch of salt until smooth and creamy.
- 1/2 cup butter
- 1/4 cup honey
- sprinkle of coarse salt or sea salt
Serve
- Spread the honey butter over the warm cornbread or serve on the side.
Tried this recipe?Let us know how it was!