Cornbread with Honey Butter

Cornbread with Honey Butter

Edouardo Jordan

Edouardo Jordan

October 23rd, 2017

https://simplefeast.com/chefscatalog

Cornbread with Honey Butter

Serves 8
40 minutes total time
20 minutes active time
Easy, Kid Friendly

Using two grinds of cornmeal give the cornbread a little texture. You notice the difference between the two as you bite down. We make our own yogurt, so we always have lots of yogurt whey. I like using it in the cornbread because it’s a little lighter than buttermilk.

Cooking Note: If there’s any concern the pan isn’t well seasoned, oil the bottom and sides of the pan before adding the batter.

Ingredients
2/3 cup coarse-grind cornmeal
½ cup medium or finely ground cornmeal
1 cup all-purpose flour
1/3 cup light brown sugar
½ teaspoon kosher salt
1 teaspoon baking soda
1 cup buttermilk or yogurt whey
2/3 cup grapeseed or other neutral flavored oil
1 large egg

Honey Butter
8 tablespoons unsalted butter, at room temperature
¼ cup plus 1 tablespoon honey
1 ½ teaspoons kosher salt

Directions
Set a well-seasoned 10-inch cast-iron skillet in the oven and preheat to 350˚F for 10 minutes.

Meanwhile, mix all the dry ingredients together in a large bowl, being sure to break up any lumps in the brown sugar.

Whisk the buttermilk, oil, and egg together. Using a silicone spatula, fold the buttermilk mixture into the cornmeal mixture, until there are no dry lumps.

Carefully, remove the hot skillet from the oven and pour in the batter. Return to the oven, lower the oven temperature to 325˚F, and bake until a cake tester or skewer inserted in the center of the cornbread comes out clean and the top is golden brown, 18 to 20 minutes.

Meanwhile, combine the butter, honey, and salt, mixing until smooth.

Remove the cornbread from the oven and immediately brush the top with the butter. Let the cornbread cool to warm or room temperature, absorbing the butter as it does.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 2/3 cup coarse-grind cornmeal
  • ½ cup medium or finely ground cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup light brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk or yogurt whey
  • 2/3 cup grapeseed or other neutral flavored oil
  • 1 large egg Ingredients
  • 8 tablespoons unsalted butter, at room temperature
  • ¼ cup plus 1 tablespoon honey
  • 1 ½ teaspoons kosher salt
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