1 ½ cup cornmeal, medium or fine ground
½ cup (1 stick) unsalted butter
1 ½ cups white whole wheat flour, regular whole wheat flour, or all-purpose flour
1 ½ teaspoon fine sea salt
2 teaspoons yeast
3 large eggs, at room temperature
½ teaspoon of baking soda
⅔ cup of honey or maple syrup
1 ½ cups milk of your choice (regular cow’s milk, almond or oat milk, etc.), at room temperature
Optional Serving : Extra Butter, Honey, or Jam
Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (watch over time – we want it to become bubbly and light. Browning, but not Burned).
Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. Stir to combine and set aside. In a medium bowl, whisk together the eggs and honey until combined. Add the milk and beat until blended.
Pour the liquid into the dry mix and stir just enough to moisten (we’ll be stirring more soon). When the butter is melted and browned, use oven mitts (skillet is so hot!) To remove the pan from the oven and give it a light swirl to lightly coat it about an inch on the sides.
Pour the melted butter into the batter and stir just enough to incorporate. Return the skillet to the oven and bake until the bread is golden around the edges, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts) place the pan on a wire rack to cool. Let cool for at least 5 minutes before cutting and serving, perhaps with extra butter, honey, or jelly on the side.
This cornbread will keep at room temperature in a sealed container for up to 3 days or up to a week in the refrigerator. You can also freeze it for up to 3 months. Reheat gently before serving.
enjoy and don’t forget to share the honey butter cornbread