DOPE KITCHEN makes CORNBREAD

<p style="margin: 5px;">For an Italian chick from the North East, this cornbread miiiiight just pass a Southernor's taste test. I dare you to make it. </p><p style="margin: 5px;"> </p><p style="margin: 5px;">12 tablespoons unsalted butter</p><p style="margin: 5px;">1/4 cup hot honey</p><p style="margin: 5px;">1/4 cup maple syrup</p><p style="margin: 5px;">2 1/2 cups buttermilk (or 2 1/2 cups milk + 2 1/2 tbsp white vinegar)</p><p style="margin: 5px;">3 large eggs</p><p style="margin: 5px;">1 ½ cups/180 grams yellow cornmeal</p><p style="margin: 5px;">½ cup/65 grams whole wheat flour</p><p style="margin: 5px;">½ cup/60 grams all-purpose flour (or just use 1 cup AP flour instead of whole wheat flour)</p><p style="margin: 5px;">1 ½ tablespoons/18 grams baking powder</p><p style="margin: 5px;">1 ½ teaspoons kosher salt</p><p style="margin: 5px;">½ teaspoon/5 grams baking soda</p><p style="margin: 5px;">ADD-INS:</p><p style="margin: 5px;">Bacon bits</p><p style="margin: 5px;">8oz freshly shredded medium cheddar cheese</p><p style="margin: 5px;">2-3 jalapenos, ribs and seeds removed, diced</p><p style="margin: 5px;"><br></p><p style="margin: 5px;">Preheat oven to 375°F. </p><p style="margin: 5px;"><br></p><p style="margin: 5px;">If you add bacon to the cornbread, start by cooking the bacon in a 12" cast-iron skillet (you will use this skillet to make the cornbread). Remove the bacon, set aside on a paper towel.</p><p style="margin: 5px;"><br></p><p style="margin: 5px;">Reduce the heat to medium and let the cast iron cool a bit before adding the butter to the skillet. Brown the butter - don't walk away from the skillet, as you don't want it to burn! When the butter starts to smell nutty and the foaming subsides, pour the butter into a large mixing bowl. Don't clean or scrape the skillet.</p><p style="margin: 5px;"><br></p><p style="margin: 5px;">Add hot honey and maple syrup to the browned butter and whisk. Add in the buttermilk and eggs and whisk. Add in the cornmeal, flours, salt, baking power, and baking soda and stir to combine.</p><p style="margin: 5px;"><br></p><p style="margin: 5px;">Add your optional mix-ins to the cornbread - I added bacon bits and jalapeños to this bread, but I've also added shredded cheddar and it is TO DIE FOR. </p><p style="margin: 5px;"><br></p><p style="margin: 5px;">Pour the batter into the buttered skillet. Bake for 30-40 minutes. Let cool slightly, then slice and serve.</p>