# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 cup buttermilk, at room temperature
08 - 2 large eggs, at room temperature
09 - 1/3 cup unsalted butter, melted and slightly cooled
10 - 2 tablespoons neutral oil (such as canola or vegetable)
→ Honey Butter Swirl
11 - 1/4 cup unsalted butter, softened
12 - 2 tablespoons honey
# Method:
01 - Preheat the oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing the ingredients.
02 - Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl until fully blended.
03 - In a separate bowl, whisk together buttermilk, eggs, melted butter, and oil until smooth and emulsified.
04 - Add wet mixture into the dry ingredients and stir gently just until incorporated. Avoid overmixing to maintain tenderness.
05 - Carefully remove the hot skillet from the oven and lightly grease with additional butter or oil as needed.
06 - Transfer the batter into the prepared hot skillet and spread evenly.
07 - In a small bowl, blend softened butter and honey until smooth. Distribute spoonfuls over the batter and use a knife or skewer to create gentle swirls.
08 - Place skillet back in oven. Bake for 22 to 25 minutes until the surface turns golden and a toothpick inserted in the center emerges clean.
09 - Allow cornbread to cool for 5 minutes before slicing. Serve warm for optimal texture.
