All of humanity can essentially be divided into two groups:
those who split diverse populations into a reductive dichotomy and those who
don’t those who dip crackers in their chili and those who dip cornbread. While I’ve been a proud saltine for many years, I can no longer resist the undeniable sexiness of freshly baked cornbread. Sop up a soup, dress it down with butter and jam, or use it to line the pathway of your savory spin on a witch’s gingerbread house (I’ve always thought bacon would lure more orphans than gumdrops).
At the behest of my resident Carb Queen, Beckie, I sweetened this loaf with honey to complement the oodles of local magic she’d later drizzle on top of it. I also added some chopped rosemary because I think herbaceous notes in baked goods lend themselves to both savory and sweet interpretations.
I baked this in my cast iron skillet and served it with turkey chili, but you could also divide it in a muffin tin if that’s more your speed. I do recommend browning the butter as it adds even more dimensional complexity to the finished bake.
Eat up, buttercups.
- 1 cup buttermilk
- ⅓ cup honey
- 2 large eggs
- 6 tablespoons unsalted butter, browned in a cast iron and cooled
- 1¼ cups all-purpose flour
- 1 cup cornmeal (I used yellow cornmeal. Be sure you do NOT use self-rising)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon fresh rosemary, chopped
- In a cast iron skillet over medium heat, melt butter until it browns and releases a nutty aroma, approximately 8-10 minutes. Remove butter and set aside (allow residue to function as a greasing agent for finished bake).
- Preheat oven to 375F.
- In a medium-sized bowl, whisk together flour, cornmeal, salt, baking soda, and chopped rosemary.
- After butter cools, whisk together honey, eggs, butter, and buttermilk. Make a well in the dry ingredients and add the wet. Pour batter into cast iron and bake in preheated oven 22-28 minutes, or until a tester inserted in the center comes out clean. Allow to cool slightly before serving.