Homemade Cornbread: Golden and Crispy in 30 Minutes

Instructions:

1. Preheat the Vessel. Place your 10 inch cast iron skillet into the oven and preheat to 400°F (200°C). Note: This ensures the pan is a uniform temperature for the crust sear.
2. Combine the Dry. In a large bowl, whisk together the 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp sea salt. Mix until no clumps remain.
3. Mix the Wet. In a separate jug, whisk 1 cup buttermilk, 2 large eggs, 1/4 cup honey, and 1/2 cup melted butter. Note: Using room temperature ingredients prevents the butter from clumping.
4. The Final Fold. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined with no dry streaks visible.
5. Prep the Hot Pan. Carefully remove the hot skillet from the oven using a thick mitt. Add 1 tbsp vegetable oil, swirling to coat the bottom and sides.
6. The Sizzling Pour. Pour the batter into the center of the pan. You should hear a distinct sizzle as the edges begin to set immediately.
7. Even the Surface. Quickly smooth the top with your spatula so the bread rises evenly.
8. The Main Bake. Return the skillet to the middle rack of the oven. Bake for 18 to 22 minutes.
9. Check for Doneness. Bake 20 mins until golden and crackling on the edges. A toothpick inserted in the center should come out clean.
10. The Cool Down. Let the bread rest in the pan for 5 minutes, then turn it out onto a wire rack.