Enjoy!
Ingredients
1-cup cornmeal
1-cup all-purpose flour
1/4 cup sugar
1/4 cup honey
1 tsp. maple syrup (for glazing)
2 tsp. baking powder
1 tsp. salt
3 tbsp. melted butter plus 1 1/2 tbsp for cast iron skillet and for glazing
2 tbsp. vegetable or canola oil
3/4 cup sour cream
3/4 cup buttermilk
2 large eggs, beaten
1-cup cornmeal
1-cup all-purpose flour
1/4 cup sugar
1/4 cup honey
1 tsp. maple syrup (for glazing)
2 tsp. baking powder
1 tsp. salt
3 tbsp. melted butter plus 1 1/2 tbsp for cast iron skillet and for glazing
2 tbsp. vegetable or canola oil
3/4 cup sour cream
3/4 cup buttermilk
2 large eggs, beaten
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place 10” cast iron skillet on middle rack in the oven
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt; and whisk all the ingredients together
- In a medium bowl, whisk together 3 tablespoons melted butter, vegetable oil, sour cream, buttermilk and beaten eggs
- Make a well in the dry ingredients and then pour wet ingredients into the well and mix using a hand mixer
- Remove cast iron from the oven, put 1 tablespoon melted butter in the skillet and swirl to completely coat the inside of the pan. Reduce the oven temperature to 350 degrees Fahrenheit
- Pour the cornbread batter into the greased cast iron skillet, and bake for 40 minutes or until golden brown
- In the meantime, combine the remaining ½ tablespoon of melted butter and maple syrup together. Keep it warm in a small pan over low heat
- Once the cornbread is done, let it cool for 5 minutes before removing. Brush the top of the cornbread with the maple butter mixture
Posted in Daily Meal, Side Dish