Buttermilk Cornbread with Vanilla Honey Butter
Moist, buttery, a little sweet, with a slight tang, this Buttermilk Cornbread is not your typical southern cornbread recipe.
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Servings: 9
Calories: 423kcal
Ingredients
- 1 ¼ c yellow cornmeal
- ¾ c all-purpose flour scant*
- ½ c granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 3 eggs
- ½ c unsalted butter more to coat the pan
- 1 ½ c buttermilk
Vanilla Honey Butter
- ½ c salted butter softened
- ¼ c honey
- 1 tsp vanilla extract
- Pinch salt optional
Instructions
- Stir together the flour, sugar, salt, baking soda, and baking powder in a mixing bowl. Make a well and pour in the melted butter. In a measuring cup, beat the egg and buttermilk together before whisking it into the flour mixture.
- Heat the skillet over medium flame to melt 1-2 tablespoons of butter; remove from the heat when melted. Pour the batter into the buttered skillet before baking at 375 degrees in a preheated oven for 30 minutes.
Vanilla Honey Butter
- To make the vanilla honey butter, whip together softened salted butter, honey, vanilla extract, and a pinch of salt until smooth and creamy. Store leftovers in the fridge.
Notes
*Be careful to measure the flour lightly. You don't want to pack the flour. This cornbread should be light and a little crisp on the outside.
Nutrition
Calories: 423kcal | Carbohydrates: 46g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 476mg | Potassium: 274mg | Fiber: 2g | Sugar: 21g | Iron: 2mg