Millie Peartree's Cornbread with Honey Butter

Cornbread with Honey Butter

byMillie Peartree
Total 40 mins, includes cooling time
Active 15 mins
Makes 8 servings
Cornbread. There is nothing better. It's a dish that brings smiles and family memories to everyone who can smell that piping hot pan of goodness. No matter whether you’d eat an entire sheet yourself or just like it as a side, it’s a necessary part of any soul food meal.
  • 12 tablespoons unsalted butter, (10 tablespoons melted and 2 tablespoons at room temperature)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons honey
    1. Preheat the oven to 400°F.
    2. Grease a 9-inch round cake pan or cast-iron skillet with the 2 tablespoons room temperature butter. You can use another kind of baking pan, such as a muffin tin, just note that the cooking time will be shorter. Set aside.
    3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon.
    4. In a separate bowl, whisk together the egg, buttermilk, vanilla, and 1/2 cup of the melted butter.
    5. Make a well in the center of your dry ingredients and slowly whisk in the wet ingredients to create a smooth batter.
    6. Pour the batter into the greased pan. Bake until golden brown on top and a tester inserted in the center comes out clean, 25 to 30 minutes.
    7. In a medium bowl, combine the honey and remaining 2 tablespoons melted butter. Brush the cornbread with the melted honey butter mixture. Serve the cornbread while hot.