Ingredients:

  • 1.5 cups (180g) Yellow Cornmeal
  • 1 cup (125g) All-Purpose Flour
  • 1 tbsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 cup (240ml) Low-fat Buttermilk
  • 0.5 cup (120g) Plain Greek Yogurt
  • 0.5 cup (125g) Canned Creamed Corn
  • 2 Large Eggs
  • 0.33 cup (115g) Honey
  • 0.25 cup (56g) Unsalted Butter, melted
  • 1 tbsp Unsalted Butter (for skillet)

Instructions:

  1. Preheat the oven to 400°F (200°C). Place your 10 inch cast iron skillet inside to get it hot. Note: A hot pan is the only way to get a truly crispy crust.
  2. Whisk the dry ingredients. In a large bowl, combine the 1.5 cups yellow cornmeal, 1 cup flour, baking powder, baking soda, and kosher salt.
  3. Mix the wet components. In a separate bowl, whisk together the 1 cup buttermilk, 0.5 cup yogurt, 0.5 cup creamed corn, 2 eggs, 0.33 cup honey, and 0.25 cup melted butter.
  4. Combine the mixtures. Pour the wet ingredients into the dry ingredients. Note: Stir until just combined; a few small lumps are perfectly fine.
  5. Rest the batter. Let the mixture sit for 5 to 10 minutes. Until the cornmeal starts to absorb the liquid and the batter thickens slightly.
  6. Sizzle the butter. Carefully remove the hot skillet from the oven and drop in the remaining 1 tbsp of butter. Until it melts and starts to foam.
  7. Fill the skillet. Quickly pour the batter into the hot skillet, spreading it evenly.
  8. Bake the bread. Place the skillet back in the oven and bake for 20 to 25 minutes. Until the edges are dark brown and a toothpick comes out clean.
  9. Cool slightly. Let the bread rest in the pan for 10 minutes before slicing. Note: This allows the internal steam to set the crumb.
  10. Serve warm. Cut into wedges and serve with extra honey or butter.