Menu Enter a recipe name, ingredient, keyword...

Honey Cornbread

By

Makes 8 servings

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • Process:
  • 1 1/2 sticks unsalted butter, softened (12 Tbsp)
  • 1/3 cup honey
  • Salt to taste
  • Whisk:
  • 1 cup EACH yellow cornmeal and all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • Combine:
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup honey
  • 4 Tbsp unsalted butter, melted

Details

Preparation

Step 1

Process 1 ½ sticks butter and 1/3 cup honey in a food processor until smooth. Season honey butter with salt, transfer to a piece of plastic wrap, roll into a log and refrigerate until firm, about 1 hour.

Preheat oven to 425 degrees. Coat an 8 inch cast iron skillet with nonstick spray.

Whisk together cornmeal, flour, baking powder and 1 tsp salt.

Combine eggs, buttermilk, ¼ cup honey and melted butter; stir into dry ingredients just until combined.

Pour batter into prepared skillet; bake until lightly browned and top springs back when touched, 15-20 minutes.

You'll also love

Review this recipe

Creamed Corn Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette