Buttermilk Cornbread

Buttermilk Cornbread

Ingredients
1 1/2 cups cornmeal
2 cups buttermilk
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
3 large eggs
1/2 cup brown sugar
2 tablespoons honey
3 tablespoons melted butter
1 16-ounce whole kernel corn, drained

Directions
1. The night before, mix the cornmeal and buttermilk together in a medium bowl. Let it sit overnight at room temperature.
2. Preheat the oven to 350 degrees. In another bowl, mix the flour, salt, baking soda, and baking powder together.
3. In a third bowl, whisk the eggs and then add the sugar. Stir until combined and syrupy. Add the honey, melted butter, and corn and mix well.
4. Add the wet mixture to the cornmeal and buttermilk mixture. A dd the dry ingredients one-third at a time and mix until moistened. The batter should be pourable like a cake batter. Because different grinds of cornmeal absorb moisture differently and because the drained corn may carry different moisturelevels, you may need to adjust the batter slightly with additional milk or flour.
5. On the stovetop, melt two tablespoons of vegetable shortening in an oven-proof 11 to 12-inch skillet until very hot. Pour the batter into the pan. Place the pan in the oven and bake for 35 minutes or until the top is browned and firm and springy. (This is a moist cornbread and needs to be well-cooked.) Cool in the pan.