Glazed Cornbread

By Simply Scratch

Ingredients

2 tablespoons unsalted butter (not melted) (for skillet)
1 cup cornmeal (fine for medium ground)
3/4 cups unbleached all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1½ cups buttermilk
2 large eggs
2 tablespoons honey
6 tablespoons unsalted butter
2 tablespoons salted butter (melted)
2 tablespoons honey

Prep Time15mins
Cook Time20mins
Servings10

Instructions

Pace a 10-inch skillet in your oven and then preheat your oven to 425 (or 220).

MAKE THE CORNBREAD:

In a mixing bowl, measure and add in (fine or medium ground) corn meal, unbleached all-purpose flour, baking powder, baking soda and fine salt. Stir until combined.

In a separate bowl (or 4-cup liquid measuring cup) add buttermilk, eggs and honey. Whisk well to combine.

Pour in the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Lastly, pour in (6 tablespoons) melted unsalted butter. Stirring until incorporated.

Once the oven and skillet have preheated, wearing oven mitts, carefully remove the skillet and add in 2 tablespoons unsalted butter. Swirl the pan to coat the bottom. Pour the cornbread batter into the hot skillet and then bake on the middle rack for 16 to 18 minutes or until a tester comes back clean with a few crumbs attached.

MAKE THE HONEY BUTTER:

Melt 2 tablespoons of salted butter and add in 2 tablespoons honey. Stir well to combine. Once the cornbread has baked, remove and immediately pour the honey butter over top.

Let cool slightly before slicing and serving.