Spoonbread

This wonderful spoonbread is from Dante's Kitchen in New Orleans, which sadly closed in 2018; see Chef Emanuel's instructive video. Dante's Kitchen baked and served it in a small cast iron skillet (ca. 4" diameter). I use an 8" diameter divided cast iron skillet (8 wedges). The ingredient amounts in the video are divided by three below; this amount fills my skillet twice, making 16 pieces.

Honey butter (duh!):

1 Tbsp. honey
3 Tbsp. butter

Dry:

2/3 cup cornmeal
2/3 cup flour
1/2 cup sugar
2/3 Tbsp. baking powder
2/3 Tbsp. baking soda
Salt/pepper to taste

Wet:

1/3 quart buttermilk
2 eggs
1.5 Tbsp. sour cream
1.5 Tbsp. molasses

Instructions:

Preheat oven and small cast iron skillet (or cupcake pan) to 400 degrees F.
Mix honey into butter (heat butter slightly in microwave to soften if necessary).
Mix dry ingredients in a mixing bowl.
Mix wet ingredients in another mixing bowl.
Pour wet into dry, then fold/whisk until uniform.
Grease hot skillet (e.g., pour oil into one section and use brush to cover all surfaces).
Spoon or pour batter into skillet. Leave some room; it will rise while baking.
Bake 20' at 400 F., until golden brown.
Break top slightly with sharp knife, then top with dollup of honey butter while hot.
Remove from pan and serve immediately!