Let’s make the kind of cornbread I learned in my @hedleyandbennett culinary school journey at @iceculinary. It tastes like a giant hug and also makes for a great base for Thanksgiving stuffing🫶🌽 Here’s the mix: DRY 1 cup cornmeal 1 cup AP flour 1 tsp each baking soda + baking powder 1 tsp salt WET 2 eggs 1 cup buttermilk ½ cup sour cream or yogurt ½ cup melted butter ⅓ cup honey ⅓ cup neutral oil (or just more butter, you know my move) • optional ¼ cup sugar if you like it sweeter Whisk the dries, whisk the wets, fold together, pour into a buttered cast-iron, and bake at 375° for 25 minutes until golden and perfect. Serve warm with a little extra butter and honey. From culinary school → straight to your kitchen. 🍯✨🙌🏻🤓😎