1 cup buttermilk
1/2 cup brown sugar
1.5 teaspoons baking soda
1 cup cornmeal
2/3 cup All-purpose flour
4 teaspoons Kinder’s Brown Sugar Rub
1 and 1/3 cups Butter (tempered, reserve 1/2 for honey butter)
1/4 cup honey (for honey butter)
Pre-heat oven to 375F with cast iron pan in oven. Temper 2/3 cups butter.
Scale buttermilk, eggs, and baking soda into large mixing bowl and mix to combine.
Scale remaining dry ingredients with 2 teaspoons brown sugar rub in medium mixing bowl.
Melt first 2/3 cup butter on stovetop. Add dry ingredients to wet ingredients and start to whisk in, when halfway combined drizzle in butter, and continue mixing until combined.
Bring hot skillet out of oven and add in 1 tablespoon of whole butter. Move pan so butter melts and coats entire surface of pan. Add in cornbread mixture and return to oven.
Bake 20-25 minutes or until firm in center. Allow to cool when finished.
While cooling paddle 2/3 cup tempered butter with honey and 1 teaspoon of Brown Sugar Rub.
After cornbread is cool, frost top, evenly, with butter. Sprinkle remaining teaspoon of brown sugar rub over surface.
Slice and enjoy!
Smoky mesquite with sea salt & pepper