Skillet Cornbread with Honey Butter

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• 1 cup yellow cornmealmedium grind
• 12 tbsp all-purpose flour
• 2 tsp baking powder
• 6 tsp granulated sugar
• 1 cup buttermilk
• 4 tbsp unsalted buttermelted, for the batter
• 2 large egg, beaten
• 4 tbsp unsalted buttersoftened, for the honey butter
• 6 tsp honey

Instructions

Amounts and pan sizes below are written for 4 wedges and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Preheat the skilletHeat the oven to 425°F with a cast-iron skillet inside — about 8 inches for 4 wedges, so the batter sits roughly 1 inch deep. Let it heat 10 minutes.
2. 02Step 2 — Mix the dryWhisk 1 cup cornmeal, ¾ cup flour, 2 tsp baking powder, 6 tsp sugar and ½ tsp salt in a bowl.
3. 03Step 3 — Add the wetStir 1 cup buttermilk, 2 beaten egg and ¼ cup melted butter together, then fold into the dry ingredients until just combined. A few lumps are what you want.
4. 04Step 4 — BakeAdd a knob of butter to the hot skillet, swirl until it foams, then pour in the batter — it should sizzle. Bake 20 to 22 minutes at 425°F, until the top is golden and a toothpick comes out clean.
5. 05Step 5 — Whip the honey butterBeat ¼ cup softened butter with 6 tsp honey and a pinch of salt until fluffy. Cut the cornbread into wedges while warm and serve with the honey butter alongside.