Honey Butter Cornbread Recipe

Honey Butter Cornbread Recipe :-Even while this cornbread is not precisely conventional, I believe that it still has the flavour that is associated with cornbread all the same. Cornbread is sweetened, much like cornbread from the North, but it is prepared in a skillet, just like cornbread from the South.

My mother’s cornbread from the Jiffy box was the only thing I ever knew growing up in Oklahoma, which is located close to the boundary between the two regions. The presence of cornbread at the table always made dinner a more interesting experience.

This one is somewhere in the middle of the sweetness scale for cornbread, and it is close to the level of sweetness seen in Jiffy. It is neither sweet enough to be considered dessert, nor is it dry. On the other hand, if you want your cornbread on the sweeter side, you should serve it with honey or jam.

Honey Butter Cornbread Recipe

INGREDIENTS :

• ½ cup (1 stick) unsalted butter
• 1 ½ cups cornmeal, medium-grind or finer*
• 1 ½ cups white whole wheat flour, regular whole wheat flour or all-purpose flour
• 1 ½ teaspoons fine sea salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 3 large eggs, at room temperature**
• ⅔ cup honey or maple syrup
• 1 ½ cups milk of choice (regular cow’s milk, almond or oat milk, etc.), at room temperature

INSTRUCTIONS :

• Heat the oven to 375 degrees Fahrenheit and set it to preheat. After placing the butter in a big cast iron pan measuring 12 inches in diameter, set the skillet in the oven to melt the butter. This should take around 5 to 13 minutes. During this time, you should keep a close eye on the butter since we want it to become bubbly and lightly browned, but not burnt.
• The cornmeal, flour, salt, baking powder, and baking soda should be mixed together in a large bowl while this is going on. Mix everything together, then leave it aside. Combine the honey and eggs in a medium bowl and whisk them together until they are completely combined. Mix the milk in with a whisk until it is completely incorporated.

• When the liquid has been poured into the dry mixture, stir it only until it is completely wet (we will stir it some more in a moment). When the butter has melted and turned golden, take the pan from the oven using oven mitts (the skillet is extremely hot!) and give it a gentle swirl to gently coat about an inch up the sides.
• Use oven mitts to remove the skillet from the oven.
• After the butter has melted, pour it into the batter and whisk it until it is completely absorbed. The batter should be poured back into the heated skillet, and a spatula should be used to scrape all of the batter from the bowl into the skillet.

• After carefully returning the pan to the oven, bake the bread for approximately 25 to 30 minutes, or until it is golden brown around the edges, springy to the touch, and a toothpick inserted in the centre comes out clean with only a few crumbs.
• The pan should be placed on a cooling rack in a careful manner while using oven mitts. It should be let to cool for at least five minutes before being sliced and served, possibly with additional butter, honey, or jam to be served on the side.
• When stored in an airtight container, this cornbread can be stored at room temperature for up to three days, or it can be stored in the refrigerator for up to a week. Alternatively, you can freeze it for up to three months. Prior to serving, warm the food gently.

NOTES :

• As a recommendation for cornmeal, I used Braggadocio “popcorn cornmeal” for the batch that is seen above, and I absolutely adored it. I purchased it at Whole Foods in Kansas City. The medium-grind cornmeal from Bob’s Red Mill is another option that I have used effectively.
• Due to the fact that it is not ground as finely as the other option, the final result will have a somewhat more textured appearance (which is described as “rustic” and very nice). In comparison to choices that are more refined, stone-ground kinds, such as the two that are discussed below, will have a somewhat higher nutritious content.
• If you, like me, always forget to pull ingredients out of the refrigerator in advance, all you need to do is place the eggs in a dish of warm water while you melt the butter. This will ensure that the perfect temperature is reached. You can raise the temperature of the milk by heating it in the microwave for a very short period of time.

• In place of a cast iron pan, you can bake this cornbread in a square baking dish with tall sides measuring 8 inches, a square baking dish measuring 10 inches, or a baking dish measuring 9 inches by 13 inches—all of which are options for baking vessels.
• It is possible that you could also make muffins out of this bread by splitting the dough between a muffin tin that has a capacity of 12 cups (although I have not tried to verify this). This could take more or less time based on the size difference (muffins would be done much faster; the 9 by 13-inch option would likely be done a little sooner).

• Bake the cornbread at the temperature stated above until it reaches the visual cues that have been provided. This could take longer or shorter depending on the size difference.
• I feel that a gluten-free baking blend that is one-for-one should work very well. All you need to do is make it gluten-free. If you decide to give it a shot, kindly let us know in the comments section.
• You have a lot of options to choose from here. If you want to make cornbread that is cheesy, you can add ½ to 1 cup of shredded Jack or cheddar cheese. Before continuing, add any of the following ingredients to the heated butter and mix it around.

• This will result in cornbread that is more flavorful and fresh. Include one big corn on the cob that has been shucked, or one-fourth cup of defrosted frozen corn kernels, and/or one red or orange bell pepper that has been finely diced, and/or two medium jalapeños that have had their ribs removed and have been finely chopped.
• Alternately, you can incorporate around one and a half cups of fresh blueberries, cherries that have been roughly diced, or entire fresh cranberries.