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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.