Cornbread with Honey Butter
What goes better with chili than cornbread? Cornbread with honey butter, of course! There is something very comforting about watching sweet honey butter dissolve into a piping hot slice of cornbread. My mouth is watering just thinking about it. Cornbread with honey butter isn’t just for chili, it makes for a perfect afternoon snack too!
- 1 cup all purpose flour
- 1 1/4 cups cornmeal
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup whole milk (plus an extra splash if batter seems dry)
- 2 eggs
- 1 stick unsalted butter, melted
Preheat oven to 425F, butter a 10-inch round cake pan or cast-iron skillet or an 8-inch square cake pan.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. in a small bowl, whisk the milk, eggs and melted butter together, then add the wet ingredients to the dry and mix until just combined. Pour batter into prepared pan and bake for 15-18 minutes or until slightly golden. Allow cornbread to cool 5 minutes before slathering it in honey butter.
- 1 stick salted butter, room temperature
- 1/4 cup honey plus 1 tbsp to swirl on top.
Using a hand mixer or a fork, whip the butter and 1/4 cup of honey together until smooth and just a bit fluffy. Place in a small serving bowl and swirl the tbsp of honey on top. Place in the refrigerator for 20 minutes to firm up just a bit before using.