Ingredients:
½ cup butter OR extra virgin olive oil
2 large eggs (OR 2 tbsp. flax seeds + 6 tbsp. water)*
⅓ cup honey OR maple syrup
1 cup buttermilk, whole milk (OR oat milk + 1 tbsp. of vinegar)
1 cup flour
1 cup cornmeal
¼ tsp salt
½ tsp. baking soda
1 cup sweet corn (optional)
Equipment:
Oven
*8-inch square pan OR 9-10 inch cast-iron skillet
Pot holders
Medium bowl
Whisk
Large bowl
Measuring cups and spoons
Rubber spatula
Directions:
- Preheat the oven to 375ºF.
- Add the butter to an 8-inch square pan or 9-10 inch cast iron skillet and place in the preheated oven for a few minutes to melt. Once melted, carefully remove from the oven and tilt the pan slightly, letting the butter coat the insides of the pan. Set aside to cool.
- In a large bowl, combine the flour, cornmeal, salt, and baking soda with a whisk.
- In a separate medium-size bowl, whisk together the eggs, honey, and milk.
- Make a hole in the center of the dry mixture and pour in the wet ingredients and the melted butter. Then gently combine with a rubber spatula. Gently mix in sweet corn if using.
- Pour the batter into the baking pan or skillet, then place the pan on the center rack of the oven. Bake for 30-40 minutes, or until a knife inserted in the center comes out clean.
*Notes:
- For a vegan version, replace the eggs by soaking 2 tbsp. flax seeds in 6 tbsp. water for 15 minutes, and use 1 cup oat milk + 1 tbsp. of vinegar in place of the buttermilk.
- The recipe also works with with muffin trays and makes a dozen muffins. Melt the butter separately to add to the batter, and grease or line the muffin tray with paper liners.