Friday, December 28, 2012
Here are the ingredients:
8 tablespoons butter
1 cup cornmeal
1 cup flour
1/4 cup honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
If you have a cast iron skillet, preheat your oven to 350 degrees and stick your skillet into the oven. If you don't have a cast iron skillet, just preheat your oven.
Melt 6 tablespoons of the butter. Assemble the dry ingredients (flour, cornmeal, baking soda and powder and salt). To that mixture, add your wet ingredients (eggs, butter, honey, and buttermilk). Mix all of that together.
In the meantime, your cast iron skillet should be hot. Add the remaining 2 tablespoons of butter and allow that to melt in the skillet. This will help get a nice brown crust on the bottom of your cornbread.
Add the mixture to the skillet and cook about 20 minutes or until golden brown. If you don't have a cast iron skillet, add the mixture to whatever oven safe pan you have. Take the extra butter and make sure you rub it into the pan.
I enjoyed my corn bread with some YUMMY ham and bean soup: