Cornbread in Cast Iron

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Cornbread in Cast Iron
  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Melt butter in a cast iron skillet. Turn off the heat; set the skillet aside.

  3. Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

    Chef John

Chef’s Notes:

To make your own self-rising flour, sift together 1 cup of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt.

As far as the butter amount goes, I’d usually use 4 tablespoons for the batter, and maybe only one or two for the pan, but this time I decided to melt the whole stick. It was borderline too much, so maybe keep that in mind if you don’t want it too rich.

I use a lot of buttermilk since I don’t care for a super dry, crumbly cornbread, but if you do, simply reduce the amount to 1 cup.

You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your taste.

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