Honey Butter Cornbread
 
 
Recipe adapted from Sean Brock's Husk Cornbread
Author:
Serves: 6
Ingredients
  • 1½ cups of cornmeal
  • ½ cup of flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • ⅓ cup honey
  • 5 tbsp butter, melted (cooled), separated
Instructions
  1. Preheat your oven to 425. Place a 10" cast iron pan in the oven to heat.
  2. In a medium bowl, stir together the dry ingredients (cornmeal, flour, baking powder, soda, and salt).
  3. In a small bowl, whisk together the wet ingredients (eggs, buttermilk, honey and 4 tbsp of butter).
  4. Stir the wet in to the dry ingredients until just combined.Pull the cast iron out of the oven and add the last tbsp of butter to the pan. Pour the cornbread mixture into the pan, it should sizzle. Place in the oven and bake for 15-18 mins, or until a toothpick inserted into the center comes out clean.
  5. *Baking in a cast iron pan and preheating the pan ensure a crust on the corn bread. If you do not have a cast iron pan then use a round cake pan and skip the preheating step.
Recipe by Cooks and Kid at https://cooksandkid.com/honey-butter-cornbread/