A friend recently extolled the virtues of honey on everyday foods. While some combinations, such as honey and peanut butter toast, were understandable, I was a bit skeptical of the more novel mash-ups – honey/pizza and honey/hamburger to name a few (though I admit I’ll will try it out). Anyway, when thinking of recipes to put together for Thanksgiving week, I thought the addition of honey to my super easy cornbread recipe would be a nice change. Intrigued? Keep reading…
You’ll find that most cornbread recipes generally consist of cornmeal, flour, a leavening agent, sugar, eggs, butter and salt. It’s the add-ins that make a difference – I usually go with cheese, or peppers for a Southwest feel, or corn kernels. This time, I’m keeping it simple with honey and buttermilk (yum!).
You will need:
1. Preheat oven to 375 degrees. Combine cornmeal, flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk buttermilk, eggs, melted butter and honey until combined.
3. Add buttermilk mixture to cornmeal mixture until just combined.
4. Grease either a 8-inch square pan OR line 14-muffin tin spots (yeah, it makes 14 muffins, an odd number, I know! Fill the empty spots halfway with water). Divvy up cornbread batter into container of choice.
5. Bake for 25 minutes or until golden and toothpick comes out clean. If desired, drizzle with additional honey while bread is still warm.
Sweet and buttery – yum!