Cornbread (Sweet)

From here, with slight modifications

Preheat oven to 380F put a 9-inch cast iron skillet in to heat up. Melt

1 stick butter

in microwave (30 sec) and set aside.

In large blender bowl, mix

1c. flour

1c cornmeal or polenta

1/4c light brown sugar

1t baking powder

1/2t baking soda

1/4t salt

4T buttermilk powder

In small blender bowl, mix

2 large eggs

2T honey

and then add

1 c warm water and mix more

Pour the liquid into the flour mix and mix to combine (don't overmix); then add the melted butter and mix a little more. Remove from blender, and grab a spatula to help ease it into the cast iron pan in a moment.

Remove the cast iron pan from the preheated oven, and wipe it down with

1/2 T butter on a paper towel

Then pour

the batter

into the cast-iron pan, using the spatula to get those last bits.

Place in the oven for 20 min. Check that a toothpick or skewer inserted in the center comes out clean, and that the internal temp is about 198-200. It probably won't be, and may need another 4-5 min. of cooking.

When it's really done, remove from oven, loosen, and flip onto a plate, and then flip back onto a cooling rack. Let cool 10 minutes before slicing/serving.