Emeril's Cast-Iron Honey Cornbread

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Martha Stewart


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2 cups yellow cornmeal

1/2 teaspoon baking powder

1 teaspoon sugar

3/4 teaspoon salt

1 1/2 cups low-fat buttermilk

1 large egg, lightly beaten

5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature

1 tablespoon vegetable oil

1/4 cup plus 2 tablespoons honey

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