Buttermilk Skillet Cornbread with Honey Butter

Steps

1. 1

   Put 1 tablespoon of the cornbread butter in a 10-inch cast-iron skillet and set it on the middle rack. Heat the oven to 425°F and leave the skillet inside for at least 10 minutes once the oven is hot.

2. 2

   Melt the remaining 5 tablespoons of cornbread butter. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. In a second bowl, whisk the buttermilk and eggs, then whisk in the melted butter; a few small clumps of butter are fine.

3. 3

   Pour the wet ingredients into the dry ones and fold with a spatula just until no dry streaks remain. The batter should be thick and a little lumpy; overmixing makes the cornbread tough.

4. 4

   Remove the hot skillet with an oven mitt, swirl the melted butter to coat the bottom and sides and pour in the batter; it should sizzle. Smooth the top and bake until golden brown, the edges pull away from the pan and a toothpick inserted in the center comes out clean, 20 to 22 minutes.

5. 5

   While it bakes, mash the softened butter, honey and flaky salt together with a fork until smooth and fluffy, about 1 minute.

6. 6

   Cool the cornbread in the skillet for 5 minutes, then cut into wedges and serve warm with the honey butter.