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Moist and Sweet Cornbread

1 cup flour, spooned and leveled
3/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup butter
1/4 cup sunflower oil
1 cup sugar
1/3 cup Harvest Haven honey
2 large Harvest Haven eggs
1 1/4 cups buttermilk

Preheat your oven to 375 degrees F. Place your 9-inch cast iron skillet in the oven while the oven preheats.

In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder.

Slice off about 1/2 tablespoon from your 1/2 cup of butter and set aside (you will grease the pan with it soon).

Melt the remaining butter.

Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined.

Add 2 eggs and 1 and 1/4 cups buttermilk. Whisk until fully incorporated.

Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients. DO NOT over mix! Make sure the dry ingredients are fully incorporated but don't worry if there are a few lumps.

Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around.

Pour the batter into the hot pan and smooth out the top.

Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.

Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and/or serve with chili.

Store the cornbread tightly covered on the counter for up to 3 days.

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