Thanks to Hubster spending a significant portion of his youth in the southern US, I’ve had to master one very specific dish in order to have a successful marriage. This cornbread is moist and has a delicious topping that even the most hardened of honey haters could fall in love with. Hubster has approved this recipe… and asked me to make it for him tonight!
Honey Butter Cornbread
1 1/4 cup cornmeal
1 cup flour
1 TBSP baking powder
1/2 tsp salt
1/2 cup sugar
1 cup milk or buttermilk
1/4 cup butter + 2 TBSP set aside
1/2 cup applesauce OR sour cream OR mayonnaise
2 TBSP Honey
8 inch square pan with sides
Preheat oven to 375 degrees. Spray baking pan and set aside.
Combine cornmeal, flour, baking powder, salt, and sugar in bowl. Set aside.
Melt 1/4 cup butter. Pour butter into large bowl and combine milk, egg, and applesauce.
Add cornmeal mixture to the large bowl at one time and stir together until moistened.
Spread batter in pan and bake for 25-35 minutes. Fork should come out clean.
Melt remaining butter and mix with honey. Spread over the cornbread as soon as it is removed from the oven.
Superhero Tip: Do not over stir! The batter will be lumpy.
Second Superhero Tip: This makes amazing muffins that can be easily reheated in the microwave the next day!
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