Corn is a hard to digest grain and soaking the cornmeal for a few hours makes it more digestible and the nutrients more absorbable.
1/2 cup all-purpose flour
1 1/2 cups cornmeal
1 1/2 cups buttermilk
1 tablespoon sugar, or more if you like your cornbread sweeter
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
- In a large bowl, combine flour, cornmeal, and buttermilk. Cover and let mixture sit overnight or up to 24 hours.
- When ready to bake cornbread, heat oven to 400°F and spray a 10-inch cast iron skillet with cooking spray.
- Stir the remaining ingredients into the cornmeal mixture and pour into skillet. Smooth out the top with a rubber spatula.
- Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean. Cool about 15 minutes before slicing. Serve with butter and honey.