Skillet Cornbread

Instructions

1. Preheat the skillet
   Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Allow the skillet to heat in the oven for at least 10 minutes while you prepare the batter.
2. Mix dry ingredients
   In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
3. Combine wet ingredients
   In a separate medium bowl, whisk together the buttermilk, milk, and eggs until smooth. Melt 6 tablespoons of the butter in a microwave or small saucepan, then whisk into the wet ingredients.
4. Make the batter
   Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. Do not overmix - a few small lumps are fine.
5. Prepare the skillet
   Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 tablespoons of butter to the hot skillet and swirl to coat the bottom and sides as it melts. The butter should sizzle immediately.
6. Bake the cornbread
   Pour the batter into the hot buttered skillet. It should sizzle around the edges. Immediately return the skillet to the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool and serve
   Allow the cornbread to cool in the skillet for 10 minutes before slicing. For best flavor and texture, serve warm with additional butter and honey if desired.