Cornbread with Honey Butter

By rdhch

Ingredients

• Cornbread:
• 3/4 c. fine cornmeal
• 1 1/4 c. whole wheat pastry flour (or all purpose flour)
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• 1 tsp. salt
• 3 Tb. honey
• 1 c. sour cream
• 1/4 c. milk
• 2 eggs
• 4 Tb. butter, melted, + extra for skillet or baking pan
• Honey Butter:*
• 1/4 c. softened butter
• 1-2 tsp. honey

Preparation

Step 1

1.Make bread: Heat oven to 425 degrees. If using a baking pan, butter a 9×9-inch pan; if using an iron skillet, place it in the oven to heat.
2.Combine the dry ingredients (the first 5) in a mixing bowl.
3.In a 2-cup glass measure, stir together the honey, sour cream, milk, eggs, and melted butter.
4.Quickly mix the liquid ingredients into the dry ingredients just until combined.
5.Spread in prepared baking pan OR for iron skillet, remove it from the oven, add 1 TB. of butter and when it’s melted, spread the cornbread batter evenly in the skillet.
6.Bake pan for 20 minutes and skillet for about 17 minutes, rotating halfway through if needed.
7.Cool for about 10 minutes before cutting into pieces. Make butter while bread is cooling.

Make Honey Butter: Combine butter and honey, stirring until thoroughly mixed.

*Note on the honey butter: I’ve found it doesn’t last as well at room temperature, so I only make a small amount that we will use in one to two sittings. Increase the ingredients if you’d like to make a larger amount, but I’d recommend keeping it in the refrigerator.