Brown Butter Honey Child Cornbread

By lamarandrose

This recipe for Brown Butter Honey Child Cornbread will have you smacking your lips in delight. This is old-fashioned cornbread with the volume turned up. A combination of brown butter and honey gives this cornbread recipe incredible flavor and sweetness. All you need is an extra pat of butter melted on top to really make this Brown Butter Honey Child Cornbread sing. This is the perfect cornbread to accompany your chili or stew this fall or winter.

Ingredients

• 1 cup all purpose flour
• 1 cup corn meal
• 1 tablespoon baking powder
• 1/4 cup white sugar
• 1 cup buttermilk (I used coconut milk with a teaspoon of lemon juice to sour it)
• 1/2-1/3 cup honey (This comes down to preference- add less or more depending on how sweet you like your cornbread!)
• 1/2 stick salted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup canola or vegetable oil
• Shortening
• Cast Iron Skillet

Preparation

Step 1

Preheat Oven to 400 degrees.
In a saute' pan, melt butter over medium heat and wait until butter begins to brown.
Be careful not to burn.
Remove from heat and cool.
In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed.
In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
Slowly add wet mixture to dry mixture and mix together until well combined.
Coat cast iron skillet with shortening until fully covered.
Place cast iron skillet in preheated oven for 4-5 minutes.
Remove cast iron skillet from oven and add cornbread mixture to skillet.
Place back in oven for 22-25 minutes until cornbread is done.
Remove from oven and serve. Happy Baking!