Cornbread Basket Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or ovenproof skillet in the oven while it heats so it becomes hot.

Mix dry ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.

Combine wet ingredients

In a separate bowl, lightly beat the egg. Add the buttermilk and melted butter, whisking until combined.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few small lumps are fine. Batter should be pourable but slightly thick. If it seems too thick, add up to 1-2 tablespoons additional buttermilk.

Heat fat in skillet

Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon vegetable oil and swirl to coat the bottom and sides. Heat for 30 seconds until oil shimmers.

Bake

Pour the batter into the hot, oiled skillet and smooth the top. Return skillet to the oven and bake for 15–20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Rest and slice

Remove skillet from oven and allow cornbread to rest 5 minutes so it firms slightly. Using a sharp knife, cut cornbread into 4 equal wedges to create four servings (each wedge will be a 'basket' piece).

While the cornbread bakes, combine the softened butter, honey, and salt in a small bowl. Using a fork or small whisk, beat until smooth and emulsified. Stir in the optional lemon zest if using. Taste and adjust salt or honey to preference.

Transfer the honey butter to a small serving bowl. If you prefer a spreadable texture, keep at room temperature; for firmer butter, chill briefly and return to room temperature before serving so it is spreadable.

Place a wedge of cornbread on a small plate or in a shallow bowl to create the 'basket' presentation. Put a generous dollop (about 1 tablespoon) of honey butter beside or on top of each wedge so it melts into the warm bread.

Optionally sprinkle a light pinch of coarse sea salt over the buttered cornbread and garnish with a small thyme sprig. Serve immediately while warm.