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Homemade Honey and Butter Cornbread

Posted by Rachel Whitfield on

Funny story-- I don't eat dressing/stuffing or whatever people put on the side of turkey for Thanksgiving. It's not personal and yes, I have had it before, but I saw it being made one time and still can't understand why someone would mess up a perfectly baked pan of cornbread. Keep your judgement, enjoy your dressing, and pass me some more of the Mac and Cheese.

If you want to break down a pan of perfectly cooked cornbread, here's a recipe you can use for dressing or enjoy alone homemade cornbread. I cut into it to have on the side of a bowl of greens, but I won't judge you if you insist on making some dressing for Thanksgiving.

What You'll Need:

  • 1 and 1/2 c. of Cornmeal
  • 1 c. of Flour
  • 1 Egg
  • 1/4 c. of Butter
  • 1/2 c. of Sugar (I used 1/3 c. but if you prefer it sweeter do the 1/2 c.)
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 2 c. of Buttermilk
  • 1/4 c. of Honey
  • Oven Safe Skillet (9")

Steps:

Preheat oven to 425 degrees.

Combine cornmeal, flour, baking powder, sugar, salt in a mixing bowl.

Melt half oft the butter and add to mixture.

Add cracked egg, buttermilk, and half of the honey to the mixture and mix thoroughly.

Pour cornbread batter into lightly oiled skillet (I used a medium sized cast iron skillet- approximately 8-9") and bake for 20-25 minutes or until golden brown.

Remove from oven and spread the remaining butter and honey on top of the cornbread.

Bon Appétit!

 

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