Ingredients
1 Cup buttermilk
2 eggs
½ Cup brown sugar
1.5 tsp baking soda
1 Cup cornmeal
⅔ Cup all-purpose flour
1 and ⅓ Cups Butter (softened, reserve 2/3 cup for honey butter)
¼ Cup honey (for honey butter)
Instructions
Preheat oven to 375°F with cast iron pan in oven.
Scale buttermilk, eggs, and baking soda into large mixing bowl and mix to combine.
Scale remaining dry ingredients with 2 tsp brown sugar rub in medium mixing bowl.
Melt first ⅔ Cup butter on stovetop. Add dry ingredients to wet ingredients and start to whisk in, when halfway combined drizzle in butter, and continue mixing until combined.
Bring hot skillet out of oven and add in 1 Tbsp of whole butter. Move pan so butter melts and coats entire surface of pan. Add in cornbread mixture and return to oven.
Bake 20-25 minutes or until firm in center. Allow to cool when finished.
While cooling, paddle 2/3 cup softened butter with honey and 1 tsp of Brown Sugar Rub.
After cornbread is cool, frost top, evenly, with butter. Sprinkle remaining tsp of brown sugar rub over surface.
Slice and enjoy!
