Ingredients:

  • 1 cup (150g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 2/3 cup (135g) granulated white sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (240ml) buttermilk
  • 2 large eggs
  • 1 tbsp (21g) honey

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or a 10-inch cast iron skillet thoroughly with butter or spray.
  2. In a large bowl, combine the yellow cornmeal, all-purpose flour, granulated white sugar, baking powder, and salt. Whisk vigorously for 30 seconds to break up clumps.
  3. In a medium bowl, whisk together the melted unsalted butter and honey until smooth. Add the eggs one at a time, beating well after each addition, then stir in the buttermilk until the mixture is a uniform pale yellow.
  4. Pour the wet ingredients into the dry base. Use a rubber spatula to fold the mixture together gently. Stop mixing the moment no streaks of dry flour remain.
  5. Pour the batter into the prepared pan. Bake for 25–30 minutes until the top is golden brown and the edges pull away from the pan. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.