Ingredients
½cupunsalted butter,(1 stick)
1½cupscornmeal,medium-grind or finer
1½cupswhite whole wheat flour,regular whole wheat flour or all-purpose flour
1½tspfine sea salt
2tspbaking powder
½tspbaking soda
3large eggs,at room temperature
⅔cuphoney,or maple syrup
1½cupsmilk of choice,regular cow’s milk, almond or oat milk, etc., at room temperature
butter,additional
honey
jam
Preparation
Preheat the oven to 375 degrees F. Place the butter in a large cast-iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes.
Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. Stir to combine, and set aside.
In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
Pour the liquid into the dry mixture, and stir just until moistened through. When the butter is melted and golden, remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
Pour the melted butter into the batter and stir just until incorporated.
Return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs for 25 to 30 minutes.
Carefully place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving.
This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator.
