1. Preheat the oven to 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.
(Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
3. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot pan.
4. Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1255g)|
|Recipe Makes: 1|
|Calories from Fat: 1927 (49%)|
|Amt Per Serving||% DV|
|Total Fat 214.1g||285 %|
|Saturated Fat 125.7g||628 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 13g|
|Cholesterol 1347.3mg||415 %|
|Sodium 1391.4mg||48 %|
|Potassium 1558.7mg||41 %|
|Total Carbohydrate 463.2g||136 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 448.6g|
|Protein 54.3g||78 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3893
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