Healthy Corn Bread

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Step 1

Set a 9-inch cast-iron skillet in the oven on the middle rack; heat oven to 400°F.

Step 2

Whisk together flour, cornmeal, baking powder, baking soda, and salt.

Step 3

In a food processor or blender, pulse together buttermilk, corn, eggs, ¼ cup honey, and ¼ cup oil until combined, 15–20 pulses (corn lumps will remain).

Step 4

Make a well in the dry ingredients and pour in wet ingredients into well. Using a rubber spatula, gently fold mixture just to combine (small pockets of flour are OK.)

Step 5

Carefully remove cast-iron skillet from oven; pour remaining tablespoon oil into skillet, swirling to coat bottom of skillet.

Step 6

Pour batter into skillet and smooth top with spatula.

Step 7

Carefully return skillet to oven and bake cornbread until golden on top and a toothpick inserted in the center comes out clean, 24–25 minutes.

Step 8

Microwave remaining 2 tablespoons honey, in a microwave-safe bowl, for 30 seconds on medium power.

Step 9

Brush warm honey over surface of warm corn bread; sprinkle with sea salt. Let cool 15 minutes.