• 10 T unsalted butter
  • 2 C cornmeal
  • 2 C all purpose flour
  • 1/4 C granulated sugar
  • 1 T baking powder
  • 1/2 t baking soda
  • 1 T Kosher salt
  • 2 large eggs
  • 2 1/2 C buttermilk
  • 3 T honey


  1. Preheat the oven to 400 degrees
  2. Heat a 10 inch cast iron skillet over medium heat for 1 minute, add 8 T butter and cook 4 to 5 minutes, swirling the pan so the butter gets brown and nutty smelling
  3. Turn off heat under pan
  4. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl
  5. Whisk together the eggs, buttermilk and honey in another bowl
  6. Make a well in the middle of the cornmeal mixture and pour the wet ingredients in
  7. Whisk until just combined, then fold in the browned butter
  8. Return the cast iron pan to the stove top and add the remaining 2 T of butter
  9. When the butter foams, pour in the cornmeal batter
  10. Transfer pan immediately to the preheated oven and bake for 25 to 30 minutes, until set and starting to brown
  11. Serve with more butter and a drizzle of honey