Cornbread

Recipe courtesy of Mark Steuer, Carriage House, Chicago
Show: Road Trip with G. Garvin Episode: Best of the Midwest
TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1 1/2 tablespoons salt
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • Pinch of cayenne
  • 6 ounces (1 1/2 sticks) butter, melted
  • Nonstick cooking spray
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Directions

Preheat the oven to 375 degrees F. About 15 minutes before you're ready to bake, place a 12-inch well-seasoned cast iron skillet in the oven to preheat.

Whisk the eggs and sugar together until partially frothy. Stir in the sour cream, buttermilk and honey. Add the flour, cornmeal, salt, baking powder, baking soda, and cayenne and stir together with a wooden spoon. Add the butter and stir until incorporated.

Spray the preheated skillet with nonstick cooking spray. Pour the batter into the skillet and bake until a cake tester stuck into the center comes out clean, 25 to 30 minutes.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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