Honey Butter Cornbread

Yield 12" Cast Iron

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Print

Honey Butter Cornbread

Cook modePrevent screen from turning off

Ingredients

• 2 cups yellow cornmeal
• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 tablespoons baking powder
• 1.5 teaspoons of salt
• 1 15 oz can creamed corn
• 2 eggs, room temperature
• 2 cups buttermilk, room temperature
• 2/3 cup vegetable oil
• 3 tablespoons butter, room temperature
• 2 tablespoons honey
• maldon salt flakes

Instructions

1. Preheat oven to 400 degrees F. Butter a 12-inch cast iron skillet and set aside.
2. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt
3. In a separate bowl, combine creamed corn, eggs, buttermilk, and oil and mix well.
4. Add wet mixture into dry mixture and whisk until smooth.
5. Pour batter into the prepared skillet and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
6. In a small bowl, combine butter and honey. While the cornbread is still hot, brush with a generous amount of honey butter and sprinkle with maldon. Serve with remaining honey butter on side.

Recommended Products

Measuring Cups

Mixing Bowls

12