Makes 8 servings
- 1 1/2 sticks unsalted butter, softened (12 Tbsp)
- 1/3 cup honey
- Salt to taste
- 1 cup EACH yellow cornmeal and all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup honey
- 4 Tbsp unsalted butter, melted
Process 1 ½ sticks butter and 1/3 cup honey in a food processor until smooth. Season honey butter with salt, transfer to a piece of plastic wrap, roll into a log and refrigerate until firm, about 1 hour.
Preheat oven to 425 degrees. Coat an 8 inch cast iron skillet with nonstick spray.
Whisk together cornmeal, flour, baking powder and 1 tsp salt.
Combine eggs, buttermilk, ¼ cup honey and melted butter; stir into dry ingredients just until combined.
Pour batter into prepared skillet; bake until lightly browned and top springs back when touched, 15-20 minutes.