Pan Sweet Cornbread
1 Cup Flour
2 Cups Yellow Cornmeal
1 Cup Sugar
2 Teaspoons Baking Powder
1 Teaspoon Kosher Salt
4 Large Eggs
1 Teaspoon Vanilla Extract
1 Cup Half-And-Half ®
1 Stick of Unsalted Butter
Preheat the oven to 350º F. Put a 10-inch cast-skillet in the oven to get hot.
Whisk together to the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Whisk together the eggs and vanilla in a separate bowl.
Warm the milk and 8 tablespoons of butter in a small saucepan over medium-high heat, stirring every now and then, until the butter is melted. While whisking, slowly pour the butter and milk mixture into the flour mixture. Mix until smooth. Whisk in the egg mixture.
Take the skillet out of the oven and add the remaining butter. It should melt immediately. Tilt the skillet to spread the butter over its surface. Pour the batter into the skillet. Bake until golden brown, about 30 minutes. Let it cool completely before inverting from the pan and slicing. Serve hot with butter, maple syrup, pancake syrup, molasses, or your favorite jelly. We love it for breakfast or dessert.