From Isaac Toups of Toups' Meatery, New Orleans, Louisiana
4 large eggs
1¼ cups whole milk, cold
¼ cup honey
2 cups yellow cornmeal
2 cups flour
1¼ cups sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup unsalted butter, melted
Isaac is the king of combining sweet and savory, so this cornbread includes a little sugar. That might ruffle some feathers, but wait till you try it as part of the crawfish dressing before you judge.
Place a 12-inch cast iron skillet in the oven and preheat to 350 degrees.
In a small bowl, whisk together eggs, milk, and honey. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Pour egg mixture into dry ingredients and whisk vigorously for 8 seconds, just until all flour is moistened. (Slightly lumpy is better than overworked, as overworking will give you dense cornbread.) Add melted butter and immediately whisk vigorously for another 5 seconds.
Remove hot skillet from oven and pour in batter. Bake for 30 to 40 minutes, until a cake tester comes out clean. Serve with room-temperature butter and cane syrup.