Cornbread is perfect alongside hearty soups like chili, slathered with butter, or drizzled with honey. Using spelt flour and buttermilk as well as cornmeal makes it extra delicious.
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Step 1: You'll Need. . .
- 4 tablespoons butter, melted
- 2 tablespoons honey
- 1 cup cornmeal (stoneground if you have access to it)
- 3/4 cup spelt flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk (if you don't have buttermilk, you can substitute 1 1/2 cups milk (whole or 2% milk fat) combined with 1 1/2 tablespoon white vinegar)
- 1 large egg
- Oil or butter to grease pan(s)
- 8 or 9 inch cast iron skillet (if you'd rather, you can use another cast iron or other heavy bottomed pan. Corn-shaped pans like shown here are awesome, but make sure to grease them very well)
- Large bowl
- Measuring cups and spoons
Step 2: Stir It Up and Eat It Up
- Preheat oven to 475 degrees Fahrenheit
- Combine butter and honey
- Dump in cornmeal, spelt, baking soda, baking powder, and salt
- Add buttermilk and egg
- Stir to combine all ingredients
- Grease pan(s) well and pour in batter
- Bake for approximately 20 minutes or until cornbread has pulled away from the edge of the pan and is golden brown on top
- If you'd like, you can brush the top with melted butter and/or honey
- Allow to cool slightly and slice into wedges
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