Honey Butter Cornbread
Honey Butter Cornbread
Ingredients
- ½ cup (1 stick) unsalted butter
- 1½ cups cornmeal, medium-grind or finer*
- 1½ cups white whole wheat flour, regular whole wheat flour or all-purpose flour
- 1½ teaspoons fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 large eggs, at room temperature**
- ⅔ cup honey or maple syrup
- 1½ cups milk of choice (regular cow's milk, almond or oat milk, etc.), at room temperature
- Optional serving suggestions: additional butter, honey or jam
Instructions
- 1
Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes, watching until bubbly and lightly browned.
- 2
Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside.
- 3
In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
- 4
Pour the liquid into the dry mixture, and stir just until moistened through.
- 5
When the butter is melted and golden, use oven mitts to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
- 6
Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
- 7
Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes.
- 8
Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving—perhaps with extra butter, honey or jam on the side.
