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Frequently paired with
The best thing to pair and share with Cornbread
Ingredients
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Cornbread Batter
Honey Butter
Method
Cornbread Batter
Preheat and prepare pan
Preheat 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 heats. If using a baking pan, lightly grease it; if using a cast-iron skillet, add the measured 1 tablespoon vegetable oil to the cold skillet.
Combine dry ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda and 1/2 teaspoon salt until evenly distributed.
Mix wet ingredients
In a separate bowl, lightly beat the two large eggs. Whisk in the buttermilk and the melted butter until combined.
Combine wet and dry
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.
Heat fat in pan (if using skillet)
Carefully remove the preheated skillet from the oven (use oven mitts). If you placed 1 tablespoon oil in the cold skillet earlier, swirl it to coat the bottom and sides and let it heat for 30 seconds. If using a greased baking pan, skip this step.
Bake
Pour the batter into the hot skillet (or prepared baking pan), smoothing the top. Bake in the preheated 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.
Cool briefly
Remove the cornbread from the oven. Let it cool in the pan on a wire rack for 10 minutes so it sets and becomes easier to slice.
Slice and serve
Slice into wedges (if using skillet) or squares (if using baking pan) and serve warm with honey butter.
Honey Butter
While the cornbread bakes, prepare the honey butter. Place the softened unsalted butter in a mixing bowl. Using a fork or electric hand mixer on low, beat the butter until smooth and slightly fluffy (about 30–60 seconds).
Add the honey and 1/8 teaspoon fine salt to the whipped butter and mix until fully combined and smooth. If using, fold in the lemon zest for a bright note. Taste and adjust honey or salt to preference.
Transfer honey butter to a small serving dish and keep at room temperature until serving so it's spreadable. For a firmer butter, refrigerate and remove 20 minutes before serving.