Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
To make your own you self-rising flour, sift together 1 cup of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt.
You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your tastes.
As far as the butter amount goes, I’d usually use 4 tablespoons for the batter, and maybe only one or two for the pan, but this time I decided to melt the whole stick. It was borderline too much, so maybe keep that in mind if you don’t want it too rich.
I use a lot of buttermilk, since I don’t care for a super-dry, crumbly cornbread, but if you do, simply reduce the amount to 1 cup.
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