Place Cast-Iron Skillet in oven, and preheat to 450℉.
**Once preheated, do not open the door for at least 5 minutes to ensure the skillet is up-to-temp.
Melt one stick of butter in pan on low heat. Once melted, turn off heat and keep warm.
Combine dry ingredients in a bowl: Kernza flour, Cornmeal, Baking Powder/Soda, Salt.
In a separate bowl, Crack one egg, add sugar and honey, whisk. (A fork works fine).
Measure 1/4 cup + 1 tbsp melted butter (there should be about 1 tbsp left). Add melted butter to egg/sugar, drizzling slowly while stirring vigorously. Mix until combined and mixture is somewhat homogenous.
Add buttermilk to the wet mixture (eggs/sugars/butter), and stir to combine.
Add wet ingredients to the dry ingredients. Mix until lumps have just disappeared.
Once the skillet is heated and the batter is ready, remove the skillet from the oven, and pour in the remaining tbsp of melted butter. Coat the skillet evenly, including half-way up the side.
Pour batter into the skillet, and use a spatula to quickly smooth out the surface.
Place skillet back in the oven, and set timer for 20 minutes.
Once time is up, remove skillet from the oven, and insert a knife/toothpick into center to check doneness.
**If the cornbread needs more time, I would recommend not exceeding 5 extra minutes.
Once cornbread has finished cooking, remove the skillet from the oven, and rest at room temperature for at least 15 minutes before cutting/serving.
**You can rest the bread for up to 45 minutes and it will still be warm.
Enjoy as is, or serve with any combination of butter, honey, and salt.
Mar 27, 2022 • Posted by Eileen
This is delicious! Taking advice from other reviewers, I used half of the salt in the recipe, and that seemed to be the right decision. I browned the butter, and we didn’t need any butter at the table. I will make this again.
Mar 21, 2022 • Posted by Ellen
This is very rich, and very salty! I am going to try this again, using no more than 1 tsp. I will also up the quantities of kernza and cornmeal to 1 cup each, increase baking powder to 2 tsps, and increase the buttermilk to 2 1/4 cups. I think 1 heaping T. of honey is sufficient—you don’t need sugar.
I melted 1/2 stick of butter in the skillet as the oven heated, then poured the batter on top of the melted butter. This worked fine, and I think would work with a larger quantity of batter. (The butter will brown a bit.) Instead of using the other half stick of butter in the batter, I used 1/4 cup avocado oil.
Mar 15, 2021 • Posted by Mary Mertz
I’m still confused about the butter: ingredients list says 1/4 c + 1 Tb, written instructions say 1 stick.
Sep 13, 2020 • Posted by Brian Hedberg
Hi Lois,
That was a mistake that we hadn’t changed yet. Nice catch!
It is supposed to be “melt one stick of butter”.
Sep 13, 2020 • Posted by Lois Balogh
Could you clarify step #2. It says melt at least 2 sticks of butter. I assume this is not meant to be what I think of as a stick of butter!
Sep 08, 2020 • Posted by John
This is the best cornbread I’ve ever had!