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4-6
5 minutes
1 cup all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup buttermilk, room temperature
⅓ cup honey, plus more for serving
1 large egg, room temperature
1 stick (½ cup) unsalted butter, melted
1 cup fresh blueberries
½ stick (¼ cup) butter, for finishing
Place 1 stick of butter in a small cast iron skillet and melt it in the pizza oven. Once melted, carefully remove the skillet and place a large cast iron skillet in the oven to preheat.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
Pour ⅓ cup of the melted butter into the dry ingredients, reserving about 2–3 tablespoons for the skillet. Add the buttermilk, honey, and egg, then stir until just combined. Gently fold in the blueberries.
Carefully remove the hot cast iron skillet from the oven and add the reserved melted butter, swirling to coat the bottom and sides. Pour the batter into the skillet and spread it into an even layer.
Return the skillet to the pizza oven and bake for 5 minutes. Turn the oven off and allow the cornbread to continue baking using the residual heat for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven. Top with the remaining butter and drizzle with additional honey. Serve warm.
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