Light and Fluffy Buttermilk-soaked Cornbread
There are two types of cornbread: the drier, pure-corn cornbread and the moist and sweet “northern” cornbread made with flour. This recipe, just barely sweetened with honey, but made lighter from the addition of flour, is great alongside chili or stew.
1-1/2 cups cornmeal
1-1/2 cups flour
2 cups buttermilk
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/3 cup honey
1/4 cup melted butter
2 tablespoons lard or coconut oil
Combine the cornmeal, flour, and buttermilk in a bowl, mixing to moisten everything. Cover and leave in a warm place for 12 to 24 hours.
When ready to bake, preheat oven to 350°F. Place a 12-inch cast-iron skillet in the oven with 2 tablespoons lard or coconut oil.
In a small bowl, mix salt, baking soda, and baking powder.
In another small bowl, whisk eggs and mix in honey and melted butter.
Pour the wet ingredients into the soaked flour and fold in just a couple of times. Sprinkle the dry ingredients over and continue mixing until thoroughly combined.
Carefully remove the hot skillet from the oven, swirl the melted fat around to evenly distribute and cover the edges, then scrape the batter into the hot skillet.
Place skillet in oven and bake for 30 to 40 minutes or until a knife inserted into the center of the bread comes out clean.
Cool for at least 15 minutes before cutting and serving.
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