Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup butter
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat oven to 375°F and place a 9-inch cast iron skillet inside while it heats.
- In a medium bowl, mix together the flour, cornmeal, salt, baking soda, and baking powder.
- In a large bowl, melt the butter, then stir in the vegetable oil, sugar, and honey until smooth.
- Add eggs and buttermilk to the wet mixture and whisk until well combined.
- Gently stir the dry ingredients into the wet mixture just until incorporated; batter should be slightly lumpy.
- Carefully remove the hot skillet from the oven, grease it with butter, and pour in the batter. Smooth the top.
- Bake for 28 to 32 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
- For a less sweet version, reduce sugar to 3/4 cup.
- Add 1/2 cup creamed corn for extra moisture and texture.
- Replace vegetable oil with melted coconut oil for a flavor twist.
- Store tightly covered at room temperature for 2 days, refrigerated for up to a week, or freeze up to 3 months.
- Reheat in oven at 350°F or microwave briefly until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
