Ingredients:

  • 1.5 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1.5 cups full fat buttermilk
  • 3 tbsp honey
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 2 tbsp avocado oil

Instructions:

  1. Place a 10-inch cast iron skillet into the oven and preheat to 425°F (220°C) for at least 10 minutes to ensure proper heat retention.
  2. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and fine sea salt.
  3. In a separate medium bowl or jug, whisk together the buttermilk, honey, and room temperature eggs until well combined.
  4. Slowly pour the wet ingredients into the dry base, followed by the melted and cooled unsalted butter. Stir until just combined, being careful not to over-mix.
  5. Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Pour the avocado oil into the pan and swirl to coat the bottom and sides completely.
  6. Immediately pour the batter into the center of the sizzling pan and return to the oven to bake for 20 minutes or until the edges are golden brown.
  7. Bake 20 minutes until the top is golden and a toothpick comes out clean.
  8. Let it rest in the pan for 5 minutes before slicing into wedges.