1 ½cups(390ml) buttermilk (or mix 1 ½ cups of milk with 1 ½ teaspoons of lemon juice or vinegar and let stand for 5 minutes)
2eggs
¼cup(50g) butter
For the whipped manuka honey and cinnamon butter:
½cup(100g) butter at room temperature
1tablespoonmanuka honey
¼teaspoonground cinnamon
¼teaspoonquality vanilla extract
small pinch sea salt
To garnish:
Manuka honey for drizzling
Instructions
For the cinnamon butter:
In a large bowl, or a stand mixer, beat all cinnamon butter ingredients together until smooth and whipped slightly. Serve at room temperature if using immediately, or store in the fridge.
For the cornbread:
Preheat the oven to 220C/425F and place a 9-inch ovensafe cast iron skillet into the oven to heat up.
In a large bowl, whisk the cornmeal, flour, sugar, salt, baking powder, and bicarbonate of soda. In a separate bowl, whisk together the buttermilk and eggs, then pour into the flour mixture and stir to combine.
With oven gloves, carefully take the hot skillet out of the oven and add the butter, swirling to coat the pan. Pour in the batter and cook for 25 minutes or until an inserted skewer comes out clean. Cool for at least 10 minutes and serve cut into wedges or squares, spread with the cinnamon butter and drizzled with a little extra manuka honey.