- 4 large eggs
- 1 ¼ cups cold whole milk
- ¼ cup honey
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 ¼ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ pound (2 sticks) unsalted butter, melted
- Preheat the oven to 350°F. Place a 12-inch cast iron skillet in the oven to heat up as the oven heats.
- Whisk the eggs, milk, and honey together in a small bowl. In a separate large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Pour the egg-milk mixture into the dry ingredients and whisk vigorously for 8 seconds, just until all your flour is moistened. If it’s slightly lumpy, that’s okay. I’d rather it be lumpy than overworked. Overworking will give you dense cornbread. Add the melted butter and immediately mix vigorously with the whisk for another 4 or 5 seconds.
- Remove the hot skillet from the oven and pour in the batter. Place back in the oven and bake for 30 to 40 minutes, until a cake tester comes out clean.
- Serve with room temperature butter and cane syrup. (Or use it to make Crawfish Cornbread Dressing)
I’ll say it till my jaw falls off: Whisk your dry ingredients. Powders act more like liquids than solids when mixing them together. By using a whisk you can fully combine them, which is especially helpful when you’re baking.