I have a confession to make. I really don’t like cornbread all that much. I’m just not a big fan of gritty cornmeal in anything, really, whether it’s cornbread, tamales, polenta, or even cornmeal on the bottom of pizza. I know, I’m weird.
But I remember growing up there was a restaurant we’d go to that served cornbread with a cake-like texture smothered in melting honey butter. And oh, did I like that. I also really like the idea of cornbread with chili and bean-based soups, plus the fact that cornbread is so quick to mix up and bake. So I set out to recreate that cornbread of my youth.
And this cornbread? It passes the test with a rich cornbread texture that comes from sour cream, eggs and butter. However, the recipe turns out even better than the bread from my memory when it’s made in my cast iron skillet – wow does it make a fun, crisp crust! Of course, it’s still good made in a glass baking pan, but I know you’ll want a cast iron pan soon, right?
The honey butter was simple to recreate – pour some honey into softened butter and stir it all together. And let me just say, it MAKES the bread, it is just so good together.
I might not put cornbread on our menus a lot, but when I do, I’ll enjoy this rich cornbread with honey butter!PRINT
Rich Cornbread with Honey Butter
- 3/4 c. fine cornmeal
- 1 1/4 c. whole wheat pastry flour (or all purpose flour)
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1 tsp. salt
- 3 Tb. honey
- 1 c. sour cream
- 1/4 c. milk
- 2 eggs
- 4 Tb. butter, melted, + extra for skillet or baking pan
- 1/4 c. softened butter
- 1-2 tsp. honey
- Make bread: Heat oven to 425 degrees. If using a baking pan, butter a 9×9-inch pan; if using an iron skillet, place it in the oven to heat.
- Combine the dry ingredients (the first 5) in a mixing bowl.
- In a 2-cup glass measure, stir together the honey, sour cream, milk, eggs, and melted butter.
- Quickly mix the liquid ingredients into the dry ingredients just until combined.
- Spread in prepared baking pan OR for iron skillet, remove it from the oven, add 1 TB. of butter and when it’s melted, spread the cornbread batter evenly in the skillet.
- Bake pan for 20 minutes and skillet for about 17 minutes, rotating halfway through if needed.
- Cool for about 10 minutes before cutting into pieces. Make butter while bread is cooling.
- Make Honey Butter: Combine butter and honey, stirring until thoroughly mixed.
*Note on the honey butter: I’ve found it doesn’t last as well at room temperature, so I only make a small amount that we will use in one to two sittings. Increase the ingredients if you’d like to make a larger amount, but I’d recommend keeping it in the refrigerator.
Makes 6-8 servings
Sharing at: Best Soups & Breads