2 cups (11 ounces, 315g) stone-ground yellow grits
1 tsp kosher salt
1 ¼ tsp baking soda
¾ tsp cream of tartar
2 cups buttermilk, whole-milk buttermilk most well-liked (see be aware under)
1 tbsp honey, extra for drizzling
1 stick (8 tbsp) butter, extra to serve
1. Place a ten” cast-iron skillet within the heart of the oven, then preheat the oven to 400F. Because the oven preheats, mix the dry elements in a big mixing bowl; in a separate bowl, mix the moist elements and whisk till uniform.
2. As soon as the oven has come to temperature, add the butter to the skillet and bake till the butter is melted and a bit browned, about 3 minutes. Pour the buttermilk combination into the dry elements, whisking till simply combined (don’t overmix). Rigorously take away the skillet from the oven and pour all however 1 tbsp of the browned butter into the cornbread batter, then whisk till simply mixed.
3. Pour the batter into the skillet then rigorously switch to the oven. Cut back warmth to 375F and bake till the cornbread is golden brown and a knife comes away clear, about 25 minutes. Let cool for five minutes then slice and serve heat with drizzled honey and extra butter.
** Complete-milk buttermilk is straightforward to search out within the South, however arduous to search out elsewhere. For those who would not have entry to whole-milk buttermilk, exchange ½ cup of low-fat buttermilk with whole-milk bitter cream.
** You probably have a bigger (12″ or so) skillet, the parts of elements will work simply tremendous – your cornbread shall be only a bit thinner.
** This cornbread will hold for a few days, saved in a re-sealable plastic bag. Remember to reheat it earlier than serving.
** Pairing solutions: Southern Fried Rooster and Blended Greens.