Ingredients
Scale
- 1 cup of yellow cornmeal
- ½ cup whole-wheat flour
- 1 TBS. coconut sugar
- 1 tsp. salt
- 1 TBS Baking Powder
- 1 cup buttermilk
- 1/2 cup whole milk
- 1 large egg
- ½ tsp. baking soda
- ¼ cup butter + 2 TBS
- 1 TBS Honey
Instructions
- Place an iron skillet in the oven. Preheat to 425.
- In a mixing bowl, combine cornmeal, wheat flour, coconut sugar, salt, and baking powder in a bowl. Stir.
- In a measuring cup (that holds at least 2 cups), combine buttermilk, milk, and egg. Stir. Add baking soda. Stire.
- Pour the wet ingredients into the dry. Stir.
- In a small pot, over low heat, combine 1/4 cup butter and honey until butter is completely
- melted. Stir continuously so that it doesn’t burn. Slowly add hot liquid to the batter. Stir until just combined. Do not overmix.
- Remove hot skillet from oven. Coat with remaining 2 TBS of butter. Pour cornbread mixture into the hot skillet. Cook for 1-2 minutes, then bake for 20-25 mintues or until cornbread is golden brown.
- Enjoy.