The texture of this is a little grainier than say a cornbread made with wheat flour. The egg helps it stay together pretty well and it has a nice crumb texture. The amount of batter looked far too much for an 8" round cast iron skillet, so I used an 8" x 8" baking dish instead. I get my stone ground cornmeal from the Cedar Creek Grist Mill during their open house events; Bob's Red Mill or your grocery store's bulk yellow cornmeal will suffice as a substitute.
Ingredients
2 c stone ground yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 1/2 c buttermilk
1 large egg, beaten
4 tbsp raw honey
4 unsalted butter, melted and cooled
Directions
Preheat oven to 400 degrees F.
0. Prepare an 8" x 8" baking pan by lining it with parchment paper. It is not necessary to butter the parchment.
1. Sift dry ingredients together. Set aside.
2. In a small saucepan, heat butter and honey together. Let cool. Stir into dry ingredients.
3. In a 2-cup measure, whisk egg and then stir in buttermilk. Stir in butter and honey.
4. Add wet ingredients to dry ingredients. Stir until combined.
5. Bake for 20-30 minutes.
