• 1 tablespoon butter
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 cup half and half
  • 2 large eggs
  • 6 tablespoons butter, melted
  • ⅓ cup honey
  • 1 tablespoon vanilla extract


Preheat oven to 350 F. Grease your cast iron skillet by placing one tablespoon of butter in cast iron skillet and placing it in the oven to melt. Remove from oven when butter is mostly melted and swirl butter around pan.

Combine flour, cornmeal, baking powder, sugar and salt. In a separate large bowl, whisk together half and half, eggs, butter, honey and vanilla. Add half of the dry ingredients to the bowl and stir. Then add the remaining dry ingredient mixture and stir until all ingredients are mixed.

Pour batter into cast iron skillet and bake 30 minutes until golden brown. Check the cornbread’s doneness by inserting a toothpick in the center. Bake until only a few crumbs are left on toothpick. Serve with butter.


Submitted by Sara Beddington, marketing specialist at Walton Gas