Sweet cornbread

Ingredients:

• 10 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 1 cup premium flour + extra for dusting the pan
• 1 cup corn flour
• 3/4 cup sugar
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp coarse salt
• 1 cup of sour milk or kefir
• 3 large eggs
• 1 teaspoon natural vanilla extract
• 2 tablespoons of honey

Preparation:

1. Preheat oven to 175°C. Grease and lightly flour a 22cm springform pan. Be sure to shake off any excess flour from the pan.
2. In a large bowl, combine the wheat and corn flours, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together 8 tablespoons of butter, the buttermilk, eggs, and vanilla until smooth.
3. Pour the butter mixture into the cornmeal mixture and knead until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the cornbread comes out clean, about 30 minutes.
4. Let cool for 15 minutes before removing from the pan. Mix the honey with the remaining 2 tablespoons of butter in a small bowl, then brush the mixture over the entire surface of the cornbread. Serve immediately or let cool to room temperature.