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Secret Recipe: Elite Cafe's Cornbread

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

For 30 years, the Elite Cafe in Pacific Heights has been serving New Orleans fare such as hominy-crusted catfish with ham hock and seafood gumbo. Whatever you get, an order of their buttery, down-home cornbread is a must. You'll need a cast-iron pan and a little patience while you wait for the cornbread to cool before tucking in.

1/2 cup organic yellow cornmeal

2/3 cup sugar

3/4 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 tablespoon honey

1/4 teaspoon vanilla extract

1 large egg

1 cup milk 

1/2 cup corn oil

1. Preheat oven to 325 degrees.

2. Mix all the dry ingredients together in a bowl.

3. In a separate bowl, mix all the wet ingredients together, and then combine wet and dry ingredients.

4. Pour mixture into a 9-inch cast-iron skillet pan, and bake for about 40 minutes, or until the center is firm.

5. Let cornbread cool in the skillet before slicing.