Cornbread and Honey Butter
Ingredients
- 12 tbsp butter, unsalted ((10 tbsp melted, 2 tbsp at room temperature))
- 1 cup yellow cornmeal
- 1 cup plain flour
- ⅔ cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp ground cinnamon
- 1 large egg (at room temperature)
- 1 cup buttermilk (at room temperature)
- ½ tsp vanilla extract
- 2 tbsp honey
Directions
- Preheat your oven to 400°F
- Grease a 9-inch round cake pan or cast-iron skillet with the 2 tablespoons room temperature butter
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon
- In a separate bowl, whisk together the egg, buttermilk, vanilla, and 1/2 cup of the melted butter
- Make a well in the center of your dry ingredients and slowly whisk in the wet ingredients to create a smooth batter
- Pour the batter into the greased pan. Bake until golden brown (internal temp between 194°F and 200°F), 25-30 minutes
- Combine the honey and remaining 2 tablespoons melted butter. Brush the cornbread with the melted honey butter mixture
- Serve hot and enjoy!
I’ve always loved cornbread. It’s sweet and a little savory and pairs so well with barbecue! We always had cinnamon rolls with chili in school growing up and it honestly took me until I was in my mid-twenties to warm up to the idea of having cornbread with chili. Part of me still prefers cinnamon rolls, but this recipe is to die for!
When I made it last summer, I ended up having a slice or two for desert because it was so good by itself!
I like to use the gold touch round cake pans from Williams Sonoma. They’re nonstick and I’ve always had good luck with even cooking in them. Feel free to use any pan, cast iron skillet or even cupcake tins – just keep an eye everything since the timing could be a little different.
The process is pretty simple….
Preheat the oven and grease your pan. Combine the dry ingredients in one bowl and the wet ingredients in another. Crate a diver in the dry ingredients and pour in the egg mixture. Mix everything together and toss it in the oven.
While the cornbread is cooking, mix your honey and butter. If you’re wanting to add a little more flavor, I like to add diced jalapeños to the butter as well. Enjoy!