From Morgan's Brooklyn Barbecue

CORNBREAD INGREDIENTS

• 2 cups flour
• 1 1/2 cups yellow cornmeal
• 1 1/4 cups granulated sugar1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 cups buttermilk
• 1/2 cup regular milk  
• 1/4 cup canola oil
• 1 cup fresh corn sautéed with 1 ounce of butter
• 1 cup diced, sautéed green and red bell pepper

    CORNBREAD INSTRUCTIONS

1.   In a medium mixing bowl, add the flour, cornmeal, sugar, salt, pepper, baking soda and baking powder. Whisk to combine well.
2. In a separate bowl, mix the wet ingredients and pour into the dry ingredients and mix very well.
3. Grease a 12-inch non-stick rectangular pan or cast-iron skillet and set aside.
4. Preheat the oven to 350 degrees.
5. Pour the batter into the prepared pan and bake for 45 to 50 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

HONEY BUTTER INGREDIENTS

• 1 pound butter
• 1/2 cup honey
• 1 tablespoon olive oil  
• 1/4 cup heavy cream
• 1 teaspoon kosher salt

HONEY BUTTER INSTRUCTIONS

1. After the butter has softened to room temperature, put it into small mixing bowl.
2. Add the honey, olive oil and salt and whip with a hand mixer on low speed for 1 to 2 minutes.
3. Increase the speed to high and slowly add the heavy cream. Mix for an additional 2 to 4 minutes, until the butter is light and creamy.