Heat a 12-inch cast iron skillet (or ovenproof), over medium heat and add the butter. Cook, occasionally stirring until foamy and the butter turns a deep nut brown. Immediately pour off into a large bowl to cool.
Turn the burner off and place the skillet back on the burner.
Whisk the honey, maple syrup, and sugar into the butter, then whisk in the buttermilk. Once cooled, whisk in the eggs. Switch to a wooden spoon and stir in the cornmeal, flours, baking powder, salt and baking soda.
If the skillet is no longer hot, reheat it briefly on the stove for a few minutes then scrape batter back into it. Bake until the top is golden brown and a toothpick comes out clean, 30 to 40 minutes.
May be stored at room temperature for 2 days
Perfectly Moist Skillet Cornbread
Amount Per Serving (1 g)
Calories 300Calories from Fat 135
% Daily Value*
Saturated Fat 8g50%
Vitamin A 459IU9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Yeast Bread Recipes and Quick Bread Recipes