Ingredients
-
½ cup unsalted butter
-
1 ½ cups buttermilk
-
1 cup cornmeal
-
2 large eggs
-
3 tablespoons honey, or to taste
-
½ teaspoon fine salt
-
1 pinch cayenne pepper
-
1 cup self-rising flour
Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Melt butter in a 9-inch cast iron skillet. Turn off the heat; set the skillet aside.
-
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.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
Chef John
Chef's Notes
To make your own self-rising flour, sift together 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt.
As far as the butter amount goes, I'd usually use 4 tablespoons for the batter and maybe only 1 or 2 tablespoons for the pan, but this time, I decided to melt the whole stick. It was borderline too much, so maybe keep that in mind if you don't want it too rich.
I use a lot of buttermilk since I don't care for a super dry, crumbly cornbread, but if you do, simply reduce the amount to 1 cup.
You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your taste.
Nutrition Facts (per serving)
| 281 | Calories |
| 14g | Fat |
| 34g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 281 | |
| % Daily Value * | |
| Total Fat 14g | 17% |
| Saturated Fat 8g | 40% |
| Cholesterol 79mg | 26% |
| Sodium 413mg | 18% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 1g | 4% |
| Total Sugars 9g | |
| Protein 6g | 12% |
| Vitamin C 1mg | 1% |
| Calcium 117mg | 9% |
| Iron 2mg | 10% |
| Potassium 140mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
