Sweet Cornbread Recipe: Cast Iron Crispy

Instructions:

1. Place your 9 inch cast iron skillet into the oven and preheat to 400°F. This step is non negotiable for a sweet cornbread recipe cast iron version. You want that pan to be a heat reservoir. While the oven climbs in temperature, melt your 3 tablespoons of butter in the pan. Once melted, pour the butter into a small bowl to cool slightly, but leave a thin film in the pan to act as a non stick barrier.
2. In a large mixing bowl, whisk together the 1.25 cups of cornmeal, 1 cup of flour, baking powder, baking soda, and salt. Spend a good 30 seconds whisking here. You want to ensure the leavening agents are perfectly distributed so you don't end up with a soapy tasting bite from a clump of baking soda.
3. In a separate medium bowl, beat the egg, then whisk in the 1 cup of buttermilk, 0.25 cup of yogurt, and 0.33 cup of honey. Finally, slowly drizzle in the melted butter while whisking constantly. This emulsifies the fat into the liquids, ensuring a silky batter that won't separate as it hits the hot pan.
4. Create a well in the center of the dry ingredients. Pour the liquid mixture into the well. Using a large spoon or spatula, fold the ingredients together using about 10 to 12 strokes. Stop the moment you see no more dry flour. A few lumps are perfectly fine and actually encouraged for a tender crumb.
5. Carefully remove the hot skillet from the oven. If the pan has cooled at all, put it on a medium burner for 60 seconds until the butter film starts to whisper smoke. Pour the batter into the center of the skillet. You should hear a distinct sizzle — that is the sound of the crust forming.
6. Slide the skillet back into the center rack of the oven. Bake for 20 minutes. At the 18 minute mark, check for doneness. The edges should be a deep mahogany brown and pulling away from the sides, and a toothpick inserted in the center should come out clean or with a few moist crumbs.