« BACK TO RECIPES

September, 2015 RECIPE OF THE MONTH

Serves 8
as a side dish

• INGREDIENTS •

2 C yellow cornmeal, coarse
1 tsp salt, kosher
1/2 tsp baking soda
1/2 tsp baking powder
5 T bacon fat, rendered
1 ea egg, lightly beaten
1.5 C buttermilk

• Honey Butter •

2 ea sticks of unsalted butter, room temp
5 T honey, raw
2 T coarse sea salt
PRINT THIS RECIPE

• SHARE THIS RECIPE •

Share on FacebookTweet about this on TwitterPin on Pinterest

Cornbread with Honey Butter

While we are sorry to see summer on its way out, we're excited to welcome fall with this cornbread recipe - simple, fluffy and downright delicious. Nothing says end-of-summer quite like local sweet corn, so be sure to use fresh ground cornmeal or sprinkle some corn kernels into the batter! Then invite us over, because we want some.

Recipe Images by Bruce Plotkin Photography.

METHOD

1

PREPARING THE SKILLET AND BATTER

  • Heat the oven to 450'F. Once heated, place a 10-in cast-iron skillet inside.
  • In a bowl, combine cornmeal, salt, baking soda and baking powder.
  • In a second bowl, combine 4 T bacon fat, egg and buttermilk. Stir these ingredients into the dry ingredients until smooth.
2

Cooking the Cornbread

  • Remove the skillet from the oven to the stove top and place over high heat.
  • Add last T of bacon fat to the skillet and swirl to coat. Pour in the batter and shake the skillet to distribute evenly.
  • Place skillet back inside the oven and cook for 15-18 minutes or until a toothpick in the center comes out clean.
3

MAKING THE HONEY BUTTER

  • With a hand mixer, whip honey and room temp butter together until smooth and fluffy.
  • Sprinkle salt over the whipped butter and gently fold in with a spatula. Reserve.
4

SERVING THE CORNBREAD

  • Serve the cornbread fresh out of the oven, or reheat until warm throughout.
  • Top each piece with a dollop of room temperate honey butter, or serve on the side.