Ingredients
34 cup cornmeal
1 cup buttermilk
2 tablespoons butter
13 cup sugar
3 tablespoons honey
1 egg
1 cup all-purpose flour
1 tablespoon baking powder
34 teaspoon kosher salt
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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soak cornmeal in buttermilk for at least an hour, or in the fridge overnight. preheat your oven to 425 degrees fahrenheit. grease a 10" cast iron skillet with 1 tbs butter. mix the sugar, honey, melted butter, and egg into the milk/cornmeal mixture:. in a separate bowl, combine the flour, baking powder, and salt. combine the wet and dry ingredients. it will be lumpy dont over-mix. pour the batter into the skillet and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. the bottom crust should be dark, but not burned.