Ingredients
- 4 Tbsp. butter, melted and divided
- 1 1/4 cups yellow cornmeal
- 3/4 cup flour
- 2 tea. baking powder
- 3/4 tea. salt
- 1/2 tea. baking soda
- 1 cup buttermilk
- 1 cup plain sour cream or Greek yogurt
- 3/4 cup honey
- 1 egg
Preparation
Step 1
Pour 2 Tbsp. of the melted butter into a 9" cast iron skillet and place the skillet in the oven while you preheat it to 425 degrees. Meanwhile, in a large bowl, whisk together the cornmeal. flour, baking powder, salt and baking soda. Set aside.
In a separate bowl, whisk together the buttermilk, sour cream, honey and egg. Whisk in the remaining 2 Tbsp. melted butter. Add the buttermilk mixture to the cornmeal mixture and whisk until the batter is smooth, being careful not to overmix (small lumps ok).
Remove the hot skillet from the oven and reduce the oven temp.; to 375 degrees. Pour the batter into the skillet and return skillet to the oven, on a center rack. Bake for 20 minutes, u7ntil the top is golden brown and the cornbread begins to pull away from the sides of the pan.
Cool for 10 minutes, on a wire rack, before slicing and serving.