Whether you like it soft and sweet, or more dry and bitter, we can all agree that cornbread is great. This honey butter cornbread takes the soft and sweet approach, and doubles down on the sweetness. If you think this may be too sweet for you, just cut back the sugar as you see fit.
For cooking, I recommend something large and somewhat deep. For example, a large cast iron skillet would be great for this.
If you like this recipe for honey butter cornbread but still have some cornmeal, check out my recipe for cornbread pancakes.
Ingredients
1 1/2 cups cornmeal, 183 grams
1/2 cup flour, 63 grams
1/2 cup sugar, 100 grams
large pinch of baking powder, about 1/2 tsp
pinch of baking soda, about 1/4 tsp
1 large egg, beaten
1 cup buttermilk*, 244 grams
1/2 tsp kosher salt, 3 grams
4 Tbsps unsalted butter, melted, 57 grams
1/4 cup honey**, 84 grams
Makes about 8 slices
Preparation
Preheat your oven to 375 f (191 c). In a large bowl, add your cornmeal, flour, salt, baking powder, baking soda and sugar and mix well.
In a separate bowl, beat the egg and add your buttermilk and melted butter. Quickly add them to the dry ingredients and mix until just combined.
Pour the batter into a greased baking dish, then drizzle over the honey. Bake for 30-40 minutes or until the batter is cooked through***.
Notes
* Buttermilk isn’t mandatory, but it makes the flavor better and more interesting.
** For easy pouring, spray your measuring cup with no-stick spray before adding the honey. This should keep the honey from sticking, and you’ll have no honey remnants left in the measuring cup.
*** You can test this by poking the center with a toothpick. If it comes out clean, it’s done. If there’s wet batter on the toothpick, bake for another ~5 minutes and check again.
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