Cornbread…it sums up life in one tasty bite. It’s crusty on the outside, and beautifully textured on the inside. It has layers- sweet with a little bit of spice. And there is a version of it for everyone to enjoy. This recipe is simply amazing. Once I discovered this cornbread recipe created by Mark Steuer, the executive chef of Chicago’s Carriage House, I searched no more. The key to making this amazing cornbread is the cast iron skillet. If you don’t have one, get one and make this cornbread. You won’t be sorry!

3 large eggs
1/2 c sugar
1 c buttermilk
1 c sour cream
1/3 c honey
1-1/2 c all purpose flour
1-1/2 c cornmeal
1 tbsp baking powder
3/4 tsp baking soda
1-1/2 tbsp salt
Pinch cayenne pepper
12 tbsp unsalted butter, melted plus 2 tbsp more for the skillet

Set a 12” cast iron skillet on the oven and preheat the oven to 375F. In a large bowl, whisk together the eggs and sugar until frothy, about 1 to 2 minutes. Whisk in the buttermilk, sour cream and honey.

In another bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and cayenne. Stir the cornmeal mixture into the buttermilk mixture. Stir in the 12 tbsp melted butter and mix until combined.

Remove the cast iron skillet from the oven and add the remaining 2 tbsp of butter, swirling the skillet until the butter is evenly distributed. Pour in the batter, using the back of a wooden spoon to spread into an even layer. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Cool slightly before slicing and serving.