This cornbread recipe has been upgraded with thoughtful ingredients.  Enjoy with eggs or jam at breakfast, or with a hearty lunch and dinner. This recipe can be used in versatile ways.

INGREDIENTS
½ pound (2 sticks) unsalted butter
3 cups organic all-purpose flour (such as ancient einkorn flour)
1 cup medium-grind yellow cornmeal
½ cup maple crystals
2 Tbsp baking powder
1 Tbsp sea salt
1 ¼ cups Alexandre Family Farm A2/A2 whole milk
¾ cup Alexandre Family Farm A2/A2 sour cream
2 Alexandre Kids Eggs, room temperature

INSTRUCTIONS
Preheat Oven to 350 degrees.

Melt butter in a cast iron skillet (approximately a 10x10 skillet) and set aside.

In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.

In a small separate bowl, whisk together the milk, sour cream, and eggs.

Slowly whisk in the melted butter from the skillet.

Combine wet ingredients with dry ingredients. Stir until combined.

Add the batter to skillet, smooth the top, and bake for 35-40 minutes, until a toothpick comes out clean. Let cool completely and serve.

NOTES
When ready to serve, slice the cornbread and serve with soft butter, honey and/or jam. 

Toast leftover cornbread in the oven throughout the week. 

Enjoy within 5 days of baking.