Ingredients

• 2 C yellow cornmeal
• ½ tsp baking powder
• 1 tsp sugar
• ¾ tsp salt
• 1½ C low-fat buttermilk
• 1 large egg, lightly beaten
• 5 Tb unsalted butter, melted
• 5 Tb unsalted butter, room temperature
• 1 Tb vegetable oil
• ¼ C + 2 Tb honey

Instructions

1. Heat grill to low.

2. Place a 12" cast-iron skillet on grill to heat

3. In a large bowl, whisk together dry ingredients

4. In a medium bowl, whisk together buttermilk, egg, and melted butter

5. Add buttermilk mixture to dry ingredients and stir just until combined.

6. Place oil and 1 Tb room-temperature butter in hot skillet; brush to coat bottom and side

7. Pour in batter

8. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.

9. Combine honey with 4 Tb room-temperature butter

10. Brush mixture on cornbread

11. Let stand 5 minutes. Serve warm.

12. Oven Method Bake in skillet at 400F for 18-22 minutes.