Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cornbread
Whipped Honey Butter
Method
Cornbread
- 1
Preheat and prepare pan
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it preheats so it gets hot. If using a baking pan, grease it lightly with 1 teaspoon of butter or oil and set aside.
- 2
Mix dry ingredients
In a large bowl, whisk together the cornmeal (1 cup), all-purpose flour (1 cup), granulated sugar (2 tbsp), baking powder (2 tsp), baking soda (1/2 tsp) and salt (3/4 tsp) until evenly distributed.
- 3
Combine wet ingredients
In a separate bowl, whisk the buttermilk (1 cup) with the eggs (2) until blended. Whisk in the melted butter (4 tbsp) and vegetable oil (1 tbsp).
- 4
Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined and no large dry streaks remain; small lumps are fine. Do not overmix.
- 5
Bake
Carefully remove the preheated skillet from the oven and add 1 teaspoon of butter to coat the bottom and sides (if using a skillet). Pour the batter into the hot skillet or prepared pan, smoothing the top. Bake in the preheated 425°F (220°C) oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 6
Whipped Honey Butter
- 7
Soften and combine
Ensure the butter (1/2 cup) is soft but not melted. In a medium bowl, beat the softened butter with an electric mixer or a sturdy whisk for 30–60 seconds until light and slightly fluffy.
- 8
Add honey and seasonings
Add the honey (2 tbsp), powdered sugar (1 tbsp, optional), and salt (1/8 tsp). If using, add the lemon zest (1/2 tsp). Continue to whip on medium-high speed 1–2 minutes until the mixture is pale, smooth and spreadable. Taste and adjust salt or honey to preference.
- 9
Chill briefly (optional)
For a firmer but still spreadable texture, chill the whipped butter in the refrigerator for 10–15 minutes before serving. Serve a generous dollop alongside warm cornbread.