raise your hand if you wouldn't mind eating JUST cornbread and honey butter for dinner.
i have no idea what restaurant it was at but they made the mistake of bringing fresh outta the oven cornbread and whipped honey butter to our table before they took our dinner order.
i remember thinking "side salad please...and keep the cornbread and honey butter coming!"
talk about the ultimate comfort food.
just to let you know before you make this;
this is a NON sweet cornbread.
i can hear a true southerner saying "if its got sugar in it, its a CAKE."
well...dis ain't no cake, its bread.
this way, you don't feel as guilty slathering on 2 tablespoons of honey butter per bite.
Cornbread & Whipped Honey Butter
yields :: 9 servings
¼ cups melted butter plus 2 tablespoons butter
1 cup corn meal
½ cups all-purpose flour
1 teaspoon salt
1 cup buttermilk (i use buttermilk substitute; combine 1 cup milk with 1 tbsp white vinegar. let sit for at least 5 minutes)
½ cups milk
1 egg, at room temp
1 tablespoon baking powder
½ teaspoons baking soda
Preheat oven to 450 degrees with rack in the middle of the oven.
Place 2 tbsp butter in an iron skillet or 8 inch square baking pan.
Place skillet or pan in the preheated oven to get nice and hot, making sure the butter does not burn.
Combine corn meal, flour, and salt in a mixing bowl, set aside.
In a separate bowl, combine buttermilk, milk, and egg.
Add baking powder and baking soda to buttermilk mixture and stir to combine.
Pour buttermilk mixture into flour mixture and stir with a fork until just incorporated.
Do not over mix.
Add ¼ cup melted butter, stirring constantly again until just incorporated.
Pour mixture into hot pan. Bake for 20 to 25 minutes or until golden brown on top.
adapted from: the pioneer woman
Whipped Honey Butter
1 stick of butter, softened
2 tablespoons honey
Pinch of salt
1/4 teaspoon cinnamon (optional)
Place softened butter, honey, salt and cinnamon in a bowl. With an electric mixer, whip on medium speed for 4-5 minutes. Serve at room temperature on hot cornbread.