Recipe courtesy of Mark Steuer

Cornbread

  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

3 large eggs

1/2 cup sugar 

1 cup sour cream 

1 cup buttermilk 

3 ounces honey 

1 1/2 cups all-purpose flour 

1 1/2 cups cornmeal 

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 

Directions

Special equipment:
a 12-inch cast iron skillet
  1. 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.
  2. 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.
  3. 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.

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