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Isaac Toups’ Cornbread


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.


  1. Place a 12-inch cast iron skillet in the oven and preheat to 350 degrees.
  2. 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.
  3. 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.
From A Cajun Christmas
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