- Use a cast iron skillet that measures 10 inches at the base (12 inches rim to rim)
1/3/4 cups stone ground yellow corn meal
1 tablespoon sugar
1 heaping teaspoon kosher salt (NOT MORTONS – it has too many chemicals) Diamond Crystal is a good choice
1 teaspoon baking soda
1 teaspoon aluminum free baking powder (Rumford)
1 extra large or jumbo egg
2 cups buttermilk
1 heaping tablespoon butter
Place a well seasoned 10 inch cast iron skillet in the oven.
Preheat the oven to 450 degrees. Allow the pan to remain in the oven 5 minutes after the oven is preheated to ensure it is fully heated.
Place the corn meal, sugar, kosher salt, baking powder and baking soda in a mixing bowl and mix together. Add the egg and buttermilk and mix until smooth.
Remove the skillet from the oven and set on stove top burner. Add the butter to the skillet.
Allow it to melt and to brown, swirling it to coat pan and edges. Pour in the cornbread batter. Return the skillet to the 450 degree oven and bake for approximately 12-15 minutes or until firm in the center and a toothpick inserted into the middle comes out clean. Note: Bake on lowest shelf of oven for a crisper version.
1 stick (4 ounces) unsalted butter at room temperature (Kerry Irish butter is preferred)
1 teaspoon coarse sea salt or 1/2 teaspoon fine salt
2 teaspoons honey
Whisk all ingredients together until well incorporated and serve at room temperature.