Honey Cornbread Cakelets

• 1/2 cup fine ground cornmeal
• 1/2 cup all-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup half & half
• 2 Tbsp butter, melted
• 1 egg, beaten
• 1 Tbsp honey

Preheat oven to 350° F. Prepare Corn Cakes Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Using a stand mixer, combine Half & Half, melted butter, beaten egg and honey. Add dry ingredients to wet ingredients and mix until fully incorporated (batter will be lumpy). Fill pan cavities 3/4 full and gently tap pan on towel covered countertop to remove air bubbles. Bake for 12 minutes or until tester comes out clean. Cool cornbread in pan for 5-7 minutes and then invert onto a cooling rack. Wash pan, prepare with baking spray, and bake remaining batter. Makes 10 cornbread cakelets.