SOUR CREAM CORNBREAD WITH ALEPPO

Steps:

• Preheat the oven to 400 °F. Generously butter a 9×5-inch loaf pan, or coat it with a nonstick spray. Or use 4x11 cast iron loaf pan Whisk flour, cornmeal, sugar, baking powder, aleppo and salt together in a large bowl. In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 22 to 25 minutes. A toothpick inserted into the center should come out clean. Serve in slices, toasted with honey butter or salted and honeyed brown butter.