Southern cornbread with honey butter

Combine the coarse cornmeal, kosher salt, baking powder and baking soda.

Whisk the eggs and buttermilk together, then whisk the dry into the wet.

Adjust with more cornmeal to a consistency a little thicker than pancake batter.

Melt the lard in a cast iron skillet over medium flame; mix about half of it into the batter and leave the rest in the pan.

Heat the pan over medium high until shimmering, then dump in the batter and smooth the top.

Bake at 425F for 20 to 25 minutes, until set, light brown in the centre and deep golden at the edges.

Cool on a wire rack about 15 minutes before slicing and serving.

Variation: the same recipe with finely ground cornmeal and no extra added, leaving the batter thin, into the hot lard and the 425F oven for 20 to 25 minutes, resting 10 to 15 minutes.

For the honey butter, whip the room temperature butter with the honey until light and fluffy with no lumps.