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Ingredients
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Cornbread
Honey Butter
Method
Cornbread
- 1
- 2
Combine dry ingredients
In a large bowl whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
- 3
Combine wet ingredients
In a separate bowl whisk the buttermilk and eggs until blended. Stir in the 4 tablespoons melted butter and 1 tablespoon vegetable oil until combined.
- 4
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no large streaks of flour remain. Do not overmix; a few small lumps are fine. Batter should be pourable but slightly thick. If too thick, add 1–2 tablespoons more buttermilk.
- 5
Heat skillet and add fat
Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of butter (or 1 tablespoon butter + 1 tsp oil) to the skillet and swirl to coat the bottom. The butter should sizzle and brown slightly.
- 6
- 7
Rest
Remove the skillet from the oven and let the cornbread rest for 8–10 minutes to set. Run a knife around the edge if needed and transfer to a cutting board. Slice into wedges or squares.
Honey Butter
- 8
Soften and mix
While the cornbread bakes, place 6 tablespoons of room-temperature butter in a small bowl. Add 3 tablespoons honey and 1/4 teaspoon salt. Using a fork or small whisk, beat until smooth and fully combined. Scrape the sides and mix again to ensure uniform texture.
- 9
Adjust and finish
Taste and adjust sweetness or salt to preference. Stir in the optional 1/2 teaspoon lemon zest for brightness if using. Transfer the honey butter to a small serving dish and let it soften slightly, or chill briefly if you prefer a firmer spread.
- 10
Serve
Serve warm cornbread wedges with a generous dollop of honey butter on each piece. Leftover honey butter can be refrigerated in an airtight container for up to 2 weeks; bring to room temperature before serving.