Sweet Skillet Cornbread

From FNM 6/11

Time: 55 minutes (plus cooling)

Makes 6 to 8 servings


Ingredients
1 1/3 cups yellow cornmeal
1 1/3 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
2 teaspoons kosher salt
1 stick unsalted butter
2 large eggs
2 tablespoons honey
3/4 cup whole milk
3/4 cup sour cream
Directions


Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.



Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined.



Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing.