Cast Iron Cornbread
Description
Chef John's cast iron cornbread is easy to make with cornmeal, buttermilk, eggs, honey, and a pinch of cayenne, baked until golden with crisp edges.
Ingredients
•
1/2 cup unsalted butter
•
1 1/2 cups buttermilk
•
1 cup cornmeal
•
2 large eggs
•
3 tablespoons honey, or to taste
•
1/2 teaspoon fine salt
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1 pinch cayenne pepper
•
1 cup self-rising flour
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Melt butter in a 9-inch cast iron skillet. Turn off the heat; set the skillet aside.
3
Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.