Prime Cuts: Cast Iron Cornbread Recipe - Exmark's Backyard Life
Join Exmark Ambassador David Bancroft as he shows you how to make his delicious homemade cornbread recipe, with just a cast iron skillet.
Ingredients
- 520 g. Cornmeal
- 365 g. All-purpose flower
- 220 g. Sugar
- 1½ tbsp. Baking powder
- 1½ tbsp. Kosher salt
- 3 eggs
- 815 g. Whole milk
- 150 g. Melted butter
- ¼ lb. Salted butter (melted)
- ½ cup Local honey
- 3 tbsp. Hot sauce (your choice)
- 1 package Benne seeds
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