Type II Cornbread

1. 1

   ["Soak cornmeal in buttermilk for at least an hour, or in the fridge overnight.", "Preheat your oven to 425 degrees fahrenheit.", "Grease a 10"" cast iron skillet with 1 Tbs butter.", "Mix the sugar, honey, melted butter, and egg into the milk/cornmeal mixture:.", "In a separate bowl, combine the flour, baking powder, and salt.", "Combine the wet and dry ingredients.", "It will be lumpy dont over-mix.", "Pour the batter into the skillet and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.", "The bottom crust should be dark, but not burned."]

* Per serving · 4 servings · Values may vary.

No additional tips available.