-2 cups Real California whole milk
-2 cups creamed corn
-8 oz. Real California sour cream
-2 eggs
-1-1/2 cups flour
-1-1/3 cups cornmeal
-¼ cup sugar
-½ teaspoon baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-6 tablespoons Real California butter, melted
-6 oz. Real California sharp cheddar cheese, grated
Honey Butter:
-1 tablespoon ground dried lavender
-1/3 cup honey
-1 pound Real California butter, diced and softened
-½ teaspoon ground white pepper
Preheat oven to 500F. Place 8-cup capacity cast iron skillet in hot oven for approximately 25 minutes while preparing batter. Whisk together milk, creamed corn, sour cream and eggs in mixing bowl. In separate bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Mix cornmeal mixture into the wet ingredients. Mix in melted butter and grated cheese. Remove pan from oven, spray with non-stick baking spray. Pour batter into prepared pan until ¼ inch from top. Reduce oven temperature to 425F. Bake on the floor of the oven for 8 minutes. Move pan to the center of the oven and bake for 12-15 minutes more, until golden and just set. Remove from oven and allow to cool. Remove cornbread from pan while still slightly warm.
Honey Butter: mix lavender into honey in small microwave safe bowl. Microwave until honey is warm, remove from oven and allow to cool to room temperature slowly to allow lavender to infuse honey. Mix honey and ground pepper into butter until thoroughly combined. Serve with warm cornbread.
Recipe courtesy of Chef Mauro Pando, Grace’s Table, Napa CA
