Yield: 6 – 8 Servings

Chef John / Food Wishes

I made this today.  FWIW, it is not a sweet cornbread which is what I was looking for.  Has a good flavor, but not sweet enough for me.

• ½cup melted unsalted butter, divided (half for batter, half for pan)
• 1cup cornmeal
• ½tsp fine salt
• pinch of cayenne
• 3TBS honey, or to taste
• 2large eggs
• 1½cups buttermilk (or less for a drier texture)
• 1cup self-rising flour (1 cup of all-purpose flour, with 2 tsp baking powder, and ½ tsp fine salt)

Preheat oven to 400°F.

Melt butter in 9- or 10-inch cast-iron skillet.

In a mixing bowl, add the cornmeal, salt, cayenne, honey, eggs, buttermilk and half the butter. Give it a whisk to combine. Add the self-rising flour, mix just to combine.

Add batter to pan with the remaining butter.

Bake at 400°F for about 25 minutes or until a toothpick comes out clean.

Cool, slice, serve.