Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1/4 cup melted butter
- 1 cup fresh or frozen corn kernels
Smoked Honey Butter
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- Pinch of flaky sea salt
Method
Preheat your oven to 400°F. If you've got a cast iron skillet — and you should — throw it in while the oven heats.
Mix the dry ingredients in one bowl, wet in another. Combine them gently. Don't overmix. Fold in the corn kernels.
Pull that screaming hot skillet out, add a tablespoon of butter, swirl it around, and pour in the batter. It should sizzle. That sizzle is the crust forming.
Bake 20-22 minutes until golden on top and a toothpick comes out clean.
While it bakes, whip together the smoked honey butter — just mash the softened butter with the honey, smoked paprika, chipotle, and salt until smooth.
The second that cornbread comes out, slather the top with the smoked honey butter. Let it melt in for a minute. Cut into wedges. Try not to eat the whole thing standing over the stove. I've failed at that part more than once.
