| Skillet Cornbread - Serves 6-8 | |
| 1 1/3 cups yellow cornmeal 1 1/3 cups flour 3 tbl sugar 3 tsp baking powder ¼ Tsp baking soda 2 tsp kosher salt |
1 stick butter 2 large eggs 4 tbl honey ¾ cup milk ¾ cup sour cream |
| 1) Preheat the oven to 400º. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl. 2) Cook 2 tbl of the stick butter in an 8-in cast iron skillet, over medium heat until browned (about 5 minutes). Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream, and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined. 3) Heat the remaining 2 tbl stick butter in the skillet over medium heat until it foams. Remove from heat and add the batter. Transfer to the oven and bake until the cornbread springs back when pressed, 20-30 minutes. Let cool 15 minutes in the skillet before slicing. | |