2 ½ cups fine yellow polenta
1½ tsp baking powder
1 tsp fine sea salt
4 tablespoons unsalted butter
1 large egg, room temperature, beaten
1½ cups whole milk, room temperature
2 tsp cold European-style butter, for the skillet
- In a large grill, add enough coals for about 60 minutes. Heat an empty well-seasoned 9 inch cast-iron skillet for 10 minutes.
- While the skillet heats, mix the cornmeal, baking powder, and salt in a large bowl and whisk to combine.
- Melt the butter in a medium saucepan. Add the milk and warm it slightly. Remove the pan from the heat. Ladle some of the milk mixture into the beaten egg and whisk to combine. Pour the egg into the saucepan. Whisk to combine.
- Pour the wet ingredients into the dry and mix lightly until smooth. The batter will be fairly thin. Add the cold butter to the hot skillet and tilt to distribute. Scrape the batter into the skillet with a rubber spatula—it should sizzle. Immediately place the skillet 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Invert the cornbread onto a cutting board so that the crackling side is facing up or leave the bread in the skillet for serving. Cut into wedges and serve with butter and honey.