So fall is just around the corner and everyone needs a go to recipe for cornbread. This one is mine! I have been making this delicious cornbread for years. Everyone that I have served it to have always raved about how delicious it is. There are so many meals that I make that I feel are just not complete without a giant piece of cornbread smothered with honey butter. It is perfect to serve with chili, ham, stews, ribs, barbecue…I could keep going! This sweet and moist cornbread dripping with delicious honey butter is sure to become a favorite on your dinner table.
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 cup cornmeal
1 1/3 cups milk
3/4 cup butter, softened
1/4 cup honey
Preheat oven to 400 degrees F. Lightly grease an 8 inch square cake pan.
In the bowl of a stand mixer with the flat beater attached, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
To make honey butter, in a small bowl, mix butter and honey until smooth. Set aside.
Bake in preheated oven for 30-40 minutes, or until golden brown. Serve warm with honey butter.
Source: adapted from allrecipes.com