Sweet Skillet Cornbread

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.1 teaspoon baking soda 
• 2 large eggs 
• 1.3 cups flour all-purpose
• 2 tablespoons honey 
• 2 teaspoons kosher salt 
• 0.8 cup cup heavy whipping cream sour
• 3 tablespoons sugar 
• 1 stick butter unsalted
• 0.8 cup milk whole
• 1.3 cups cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk
• wooden spoon

Directions

1. Preheat the oven to 400 degrees F.
2. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.
3. Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat.
4. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter.
5. Add to the flour mixture and stir with a wooden spoon until just combined.
6. Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams.
7. Remove from the heat and add the batter.
8. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes.
9. Let cool 15 minutes in the skillet before slicing.
10. Photograph by Con Poulos