Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (150g) yellow cornmeal, stone-ground preferred
  • 2/3 cup (135g) granulated white sugar
  • 3.5 tsp baking powder
  • 1 tsp fine sea salt
  • 1 cup (240ml) full-fat buttermilk
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tbsp unsalted butter, for the skillet
  • 2 tbsp wildflower honey
  • 2 large eggs, room temperature
  • 1/2 cup (80g) sweet corn kernels, fresh or thawed

Instructions:

  1. Position the oven rack in the center and preheat the oven to 400°F (200°C). Place one tablespoon of butter into a 10-inch cast-iron skillet and put it in the oven to heat during the preheating process.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and sea salt until thoroughly combined.
  3. In a separate bowl, vigorously whisk the buttermilk, melted butter, honey, and eggs until the mixture is uniform and pale yellow.
  4. Pour the wet ingredients into the dry ingredients. Using a silicone spatula, gently fold the mixture until the flour streaks just disappear; do not over-mix.
  5. Gently fold in the sweet corn kernels until evenly distributed.
  6. Carefully remove the hot skillet from the oven and swirl to coat the bottom and sides with the melted butter. Pour the batter into the hot skillet.
  7. Bake for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Drizzle an extra teaspoon of honey over the top while it's still steaming.
  9. Rest the bread for 10 minutes until the structure sets.