The Weeknight Table

Ingredients

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 cup cornmeal
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 stick (½ cup) butter, melted
• About 1½ cups buttermilk

Honey Butter

• ½ cup honey
• 1 stick (½ cup) butter

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Instructions

Preheat the oven to 375°F. Lightly grease a cast-iron skillet and set it aside.

In a large bowl, add all of the cornbread ingredients—yes, dry and wet together. Stir just until everything is combined and you have a smooth, pourable batter. Don’t overmix.

Pour the batter directly into the prepared cast-iron skillet and bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

While the cornbread bakes, add the honey and butter to a small saucepan over low heat. Stir gently just until the butter melts and the mixture comes together—do not boil.

Once the cornbread comes out of the oven, pour the warm honey butter right over the top. Let it soak in, slice, and enjoy.