Ingredients:
1/2 cup plus 2 tsp room temperature butter, divided
2/3 cup granulated sugar
2 large eggs
1 1/2 cups corn meal
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cup buttermilk or 1 cup regular milk
1/4 cup apple cider
1 tsp vanilla paste or extract
1/2 cup sour cream
Directions:
Preheat your oven to 375°F and grease a 12-inch cast-iron skillet with 2 teaspoons butter.
In a mixer fitted with the paddle attachment, cream together ½ cup butter and the sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, making sure the first egg is fully incorporated before adding the second. From this point forward, make sure you scrape down the sides of the bowl periodically with a spatula. Add the cornmeal, roughly a half a cup at a time, until it’s just incorporated.
In a medium bowl, sift the flour, baking powder, baking soda, and salt. In another smaller bowl, whisk the buttermilk, cider, and vanilla. With the mixer on low, add the sifted flour and buttermilk alternately in three batches, ending with the flour. Using your spatula, fold in the sour cream.
Spoon the corn-cake mixture into the bottom of the skillet and spread it out with a spatula.
Bake uncovered, in the middle of your oven, for 40 to 45 minutes.