Warm Cornbread with Honey Butter
Recipe Type: Baking, Side
Light, fluffy, and oh-so comforting, this cornbread is best served right out of the skillet with whipped honey butter and dunked into chili stews.
  • 1½ cups all purpose flour
  • ⅔ cup sugar
  • ½ cup yellow corn meal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1¼ cups half and half
  • 2 eggs, lightly beaten
  • ⅓ cup canola oil
  • 4 tablespoons butter, melted and cooled slightly
For the whipped honey butter
  • ½ pound butter, at room temperature
  • 1 + ½ tablespoons honey
  • ½ teaspoon cinnamon
  • A pinch of salt
  1. Preheat the oven to 350 degrees. Grease an 8 inch square baking dish or an 8 inch cast iron skillet.
  2. Combine flour, sugar, corn meal, baking powder and salt in a large bowl.
  3. Combine half and half, eggs, oil and melted butter in a medium bowl and mix well.
  4. Add the wet mixture to the dry mixture and using a spatula stir until just blended. Pour into your prepared baking dish.
  5. Bake for 20-25 minutes, until golden brown or until a tooth pick inserted in the center just barely comes out clean. Please note, if using a cast iron skillet the corn bread will continue to cook once taken out of the oven.
For the whipped honey butter
  1. Combine all the ingredients in a bowl and using a hand mixer whip together until light and fluffy.
Recipe by Honest Cooking at http://honestcooking.com/warm-cornbread-honey-butter/