Honey Butter Cornbread

Happy Burnt Endings is proud to present two classic Southern-style recipes that are perfect for any BBQ feast: cornbread and honey butter.

Our cornbread recipe uses a blend of yellow cornmeal and all-purpose flour for a tender and moist texture, with just the right amount of sweetness. Baking powder and baking soda give it a light and fluffy crumb, while buttermilk adds tanginess and richness. This cornbread pairs perfectly with smoky meats and spicy sauces, and its versatility makes it a great addition to any meal. Our honey butter is the perfect complement to this cornbread, adding a subtle sweetness that balances the savory flavors of BBQ.

Our homemade honey butter recipe uses just three ingredients: unsalted butter, honey, and salt (optional). It's easy to make and tastes delicious spread on warm cornbread or other baked goods. The honey adds a floral and sweet note to the butter, while the salt brings out its richness. You can also customize the honey butter recipe by adding other flavors, such as cinnamon or vanilla extract, for a personalized touch.

Together, our cornbread and honey butter recipes make for the ultimate BBQ side dish. The sweetness of the honey butter perfectly complements the smoky and savory flavors of BBQ, while the cornbread provides a comforting and satisfying base. These recipes are easy to make and can be prepared in advance, allowing you to spend more time enjoying your guests and less time in the kitchen. Whether you're hosting a backyard BBQ or attending a potluck, our cornbread and honey butter are sure to be a hit.

Honey Butter Cornbread

Servings: Serves 6-8

Prep Time: ~10 - 15 minutes

Cook Time: 20 - 25 minutes

Total Time: 30 - 40 minutes

List of Ingredients:

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs

• 1 cup buttermilk

• 1/3 cup unsalted butter, melted

• Honey Butter

  • 1/2 cup unsalted butter, at room temperature

  • 1/4 cup honey

  • 1/4 teaspoon salt (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8-inch (20 cm) square baking dish with cooking spray or butter.

2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, beat the eggs lightly and stir in the buttermilk and melted butter.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

5. Pour the batter into the prepared baking dish and smooth the top with a spatula.

6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

7. Honey Butter:

   1. In a mixing bowl, beat the butter with an electric mixer until light and fluffy, about 2-3 minutes.

   2. Add the honey and salt (if using) to the bowl and beat until well combined, scraping down the sides of the bowl as needed.

   3. Taste the honey butter and adjust the sweetness or saltiness to your liking.

   4. Transfer the honey butter to a jar or container and refrigerate until ready to use.

8. Take the cornbread out of the oven and take 2 tbps. of butter and spread of the entire top of the cornbread (make sure to get the sides so the butter melts down to the edges).

9. Let the cornbread cool for a few minutes before slicing and serving.

Notes:

• For a richer flavor, you can use melted bacon fat or lard instead of butter for the cornbread

• You can also add other ingredients to the batter, such as diced jalapeños, shredded cheddar cheese, or chopped scallions, for a twist on the classic recipe.

• Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. It can also be frozen for up to 3 months.