Honey Cornbread

By Charlotteg

Makes 8 servings

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

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.