SOURDOUGH SKILLET CORNBREAD with whipped salted honey butter!

Preheat your oven to 400F. In a large mixing bowl, whisk 3/4 cup of milk, ½ cup of melted & cooled Nancy’s Organic Unsalted Butter, ½ cup of sourdough discard, and 1 egg until smooth. Then, mix in 1 cup of cornmeal, ½ cup of flour, 2 tbsp of cane sugar, 2 tsp of baking powder, and 1 tsp of salt until a batter forms. Grab your skillet and melt 2 tbsp of butter in it over low heat. Once the butter is sizzling, turn off the heat and pour in your batter. Heating the skillet before pouring in the batter will make it extra crispy! Transfer to the preheated oven and bake for 18 minutes. While this is baking, we’ll make the whipped salted honey butter. In a small mixing bowl, whisk together ¼ cup of Nancy’s Organic Salted Butter, 1 tbsp of honey, a pinch of flaky salt, and ¼ tsp of cinnamon until combined and fluffy. Serve the cornbread with the whipped honey butter and enjoy!