Cast Iron Cornbread
- 1 Cup Whole Wheat Pastry Flour
- ¾ Cup Cornmeal/Polenta
- 1/3 Cup Honey
- 3 Tbsp. Butter, melted
- 1 Tbsp. Baking Powder
- 1 Tsp. Sea Salt
- 1 Cup Buttermilk
- ½ Cup Grated Cheddar Cheese (plus a bit for the top)
- ½ Cup Green Chiles (canned)
- 3 Tbsp. Fresh Chives, Chopped
- 1 Large Egg
- 1 ¾ Cups Corn, fresh or thawed frozen
Heat oven to 350′
Put a 10-12” cast iron pan in the oven to warm up. If you are using another type of dish (I suggest ceramic or glass), don’t worry about warming, but wipe the inside with a little butter.
Whisk together the flour, cornmeal, honey, baking powder and salt. In a separate bowl whisk the egg until fluffy, and then add the buttermilk, green chilies, chives, cheddar, melted butter and corn to combine. Pour the wet ingredients into the dry and stir until just combined.
Remove the skillet from the oven and swirl a pat of butter to cover the bottom. Fill the pan with the cornbread batter into an even layer and sprinkle a little cheese for good measure. Bake for 30 – 40 minutes on the middle rack or until the edges are golden and the center is just set.