It Inspired Me

  1 cup  ( 120g )  fine cornmeal 1 cup  ( 125g )  all-purpose flour  ( spooned & leveled ) 1 teaspoon   baking powder 1/2 teaspoon   baking soda 1/8 teaspoon   salt 1/2 cup  ( 113g )  unsalted butter , melted and slightly cooled 1/3 cup  ( 67g ) packed light or dark  brown sugar 2 Tablespoons  (30ml)  honey 1  large  egg , at room temperature 1 cup  (240ml)  buttermilk , at room temperature* Cook Mode   Prevent your screen from going dark Instructions Preheat oven to 400°F (204°C). Grease and lightly flour a  9-inch square baking pan . Set aside. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing. Pour batter into prepared baking pan. Bake for 20 minutes or unt

¾ cup mayo ¼ cup milk ¼ cup sugar ¼ cup white wine vinegar 2 tablespoons poppyseeds ½ teaspoon dry mustard ⅛ teaspoon kosher salt Combine all ingredients and then whisk until smooth. Transfer to a jar and refrigerate until you are ready to serve. Shake well before using. This will keep well in the refrigerator for up to a week.

  3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan 1 cup (125g) all-purpose flour( spooned & leveled ) 1 Tablespoon granulated sugar 1/8 teaspoon salt 3/4 cup (180ml) whole milk, at room temperature* 1/2 cup (120ml) water, at room temperature 2 large eggs, at room temperature 1 and 1/2 teaspoons pure vanilla extract Mix all in blender. Recipe says to let it sit in fridge for 30 mins. I of course cannot wait for the first one!