Ingredients:

  • 1.25 cups yellow cornmeal (160g)
  • 1 cup all-purpose flour (125g)
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 cup clover honey (170g)
  • 2 tbsp light brown sugar (25g)
  • 1 cup low-fat Greek yogurt (245g)
  • 2 large eggs
  • 0.5 cup unsalted butter, melted (113g)
  • 2 tbsp salted butter, melted
  • 1 tbsp honey
  • 1 pinch flaky sea salt

Instructions:

  1. Place a 10-inch cast iron skillet in the oven and preheat to 400°F (200°C). Once preheated, carefully remove the pan and add one tablespoon of butter, swirling until sizzling and brown-flecked to create a non-stick crust.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and sea salt. In a separate bowl, whisk the honey, brown sugar, Greek yogurt, eggs, and melted unsalted butter until smooth.
  3. Pour the wet ingredients into the dry base. Use a silicone spatula to gently fold the mixture until just combined, ensuring you do not over-mix; a few small lumps are acceptable.
  4. Pour the batter into the hot prepared skillet. Reduce the oven temperature to 375°F (190°C) and bake for 20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  5. Whisk together the 2 tablespoons of melted salted butter and 1 tablespoon of honey. Brush the honey butter glaze over the warm cornbread and sprinkle with a pinch of flaky sea salt before slicing into 12 squares.