Corn Bread & Honey Butter Recipe
Make Corn Bread & Honey Butter Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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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 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon fine salt until evenly distributed.
- 3
Combine wet ingredients
In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 2 large eggs, and 4 tablespoons melted unsalted butter until smooth and homogeneous.
- 4
Mix batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined — a few small lumps are fine. Do not overmix; overworking will make the cornbread tough.
- 5
Heat fat in skillet
Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon vegetable oil to the skillet and swirl to coat the bottom. The oil should shimmer but not smoke.
- 6
Bake
Immediately pour the batter into the hot, oiled skillet, smoothing the top lightly with a spatula. Transfer to the oven and bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with moist crumbs but no wet batter.
- 7
Honey Butter
- 8
Prepare honey butter
While the cornbread bakes, combine 6 tablespoons softened unsalted butter, 3 tablespoons honey, 1/4 teaspoon fine salt, and 1/2 teaspoon lemon zest (optional) in a small bowl. Using a fork or a small whisk, beat until smooth, fluffy, and fully incorporated. Taste and adjust salt or honey to preference.
- 9
Serve
Serve the warm cornbread with generous dollops of honey butter. Honey butter will soften and spread more easily if the cornbread is warm. Store leftover honey butter in an airtight container in the refrigerator for up to 2 weeks; bring to room temperature before serving.