How To Make Cornbread and Whipped Honey Butter
This whipped honey butter recipe will lighten up your traditional cornbread with sweetness and refreshing flavor. It is as good for the main dish.
Serves:
Ingredients
- 1cupcornmeal
- 1cupbuttermilk
- 1cupall-purpose flour
- 1tspbaking powder
- ½tsp.baking soda
- ½tsp.salt
- ¼cupbuttermelted
- ⅔cupapplesauceunsweetened
- 2Tbsp.honey
- ⅓cupgranulated sugar
- 2largeeggs
For Whipped Honey Butter:
- ½cupbuttersalted, softened
- ⅓cuphoney
- ¼cuppowdered sugar
Instructions
-
In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes.
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Preheat oven to 375 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and salt, set aside.
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Add melted butter, applesauce, honey, and sugar to cornmeal mixture and whisk until well combined.
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Stir in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into a greased 8×8 dish and bake for 30 to 35 minutes until the toothpick inserted in the center comes out clean.
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Cool about 5 minutes before slicing. Serve with whipped honey butter.
Whipped Honey Butter:
-
In a mixing bowl, using an electric mixer, whip together all ingredients until light and fluffy for about 2 minutes.
Recipe Notes
For a spiced version, simply add in a bit of cinnamon and a hint of nutmeg.
Nutrition
- Calories: 284.51kcal
- Fat: 12.82g
- Saturated Fat: 7.71g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.40g
- Polyunsaturated Fat: 0.75g
- Carbohydrates: 39.70g
- Fiber: 0.97g
- Sugar: 21.13g
- Protein: 3.91g
- Cholesterol: 62.32mg
- Sodium: 233.79mg
- Calcium: 63.40mg
- Potassium: 92.41mg
- Iron: 1.35mg
- Vitamin A: 114.81µg
- Vitamin C: 3.14mg
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