There is something about cornbread that just makes me happy. It might be the carbs, or just the fact that it reminds me of being a kid and eating a big o' hunk with butter. Come one channel your inner eight year old. Will ya?
Ingredients are popping.
Chopped sage. Smells like fall, thanksgiving and turkey... gotta get it.
The skillet is heated in the oven prior to adding the batter. Melted butter makes everything better.
Golden and ready to eat.
A serious face plant into this one. I double dog dare you to make it.
From Martha Stewart
1 and 1/4 cups of coarse yellow cornmeal
3/4 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon unsalted butter, plus about one tablespoon butter for the pan
1/4 cup milk
1 cup buttermilk
1/4 cup honey
Preheat the oven to 435 and heat a cast iron skillet in the oven for about 10 min
Whisk together the cornmeal, flour, sugar, sage, baking powder, salt and baking soda in a bowl.
Melt the stick of butter in a medium saucepan. Once melted and cooled a bit, whisk in the milk, buttermilk, eggs and honey.
Whisk the wet ingredients into the dry and stir until just combined
Remove the hot skillet from the oven. Place the tablespoon of butter in it and swirl it around to coat. Pour the batter into the skillet and bake it until golden brown. About 20 to 25 minutes.
Let the cornbread cool for about 30 minutes before cutting into wedges to serve.