sour cream cornbread + honey butter

Sour Cream Cornbread

Adapted from Red Rooster Harlem

1 cup flour
1 cup cornmeal
2 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cayenne
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup buttermilk
1 cup fresh or drained canned corn nibs
2 tablespoons olive oil

Butter up a 8×8 pan and preheat oven to 400 degrees. Whisk together the flour, cornmeal, sugar, baking powder, cayenne and salt in a small bowl. In a larger bowl beat the egg, sour cream, buttermilk, corn and olive oil together. Combine the flour with the corn mixture, and stir until no dry ingredients remain.

Pour into the prepared pan and bake for 20-30 minutes, or until a tester comes out clean. Cool the cornbread on a rack, and while it is still warm, brush the top with honey butter. Cut into squares and serve.

Honey Butter

Combine 2-3 tablespoons honey with 1 stick of softened butter. Slather on everything.