Buttermilk Cornbread with Honey Butter
Serves 6 to 8
This recipe features our Wildflower Honey — harvested from fields of flowers in the Finger Lakes region of New York. We tend to favor a moist cornbread, served warm and slathered in honey butter. It’s that mix of sweet and savory and the little bit of crumble that perfectly accompanies a holiday table.
1 cup (2 sticks) unsalted butter, plus extra for the pan
1⁄2 cup light brown sugar
1⁄4 cup honey
4 large eggs, at room temperature 2 cups buttermilk
1 teaspoon baking soda
2 cups yellow cornmeal
2 cups all-purpose flour
1 teaspoon salt
for the honey butter:
1 cup (2 sticks) unsalted butter, at room temperature
1⁄4 cup honey
Make the cornbread: Preheat the oven to 375°F. Grease an 8 × 13-inch baking pan.
Melt the butter in a large skillet over medium heat. Stir in the brown sugar and honey remove from the heat. Quickly add the eggs and beat until blended.
Combine the buttermilk with the baking soda, and stir into the pan. Stir in the cornmeal, flour, and salt until well blended and few lumps remain.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan and cut into squares for serving.
Meanwhile, make the honey butter: Mix the butter and honey together in a small bowl until well blended. Serve at room temperature with the cornbread.
Recipe from Sunday Suppers Recipes + Gatherings
Photography by Maureen M Evans