Honey Cornbread with Vanilla Honey ButterPosted by Cupcake Kelly on Nov 18, 2011 in Bread | 8 comments
Cornbread is one of my favorite dinner accompaniments (and perfect for Thanksgiving!). It goes well with so many dishes. I recently made a batch to go with some chili. Cornbread is very American and I’ve only ever seen it at American restaurants here in the UK. I buy yellow cornmeal from stores that carry imported American items. I’ve also read that dried polenta can be substituted but may give a slightly different texture.
1 cup yellow cornmeal
1 cup plain flour
1 tbs baking powder
1/2 cup sugar
1 tsp salt
1 cup whole milk (I used soy)
1/2 stick butter, melted
1/4 cup honey
1. Preheat oven to 400 F/ 200 C and line a muffin tray with paper liners. In a large bowl mix the cornmeal, flour, baking powder, sugar and salt.
2. In a small bowl whisk together the milk, eggs, butter and honey. Add the wet ingredients to the dry ingredients and stir until combined.
3. Evenly divide the mixture between the muffin cups and bake for 15 minutes until golden.
4. Make the butter by creaming the butter, vanilla, honey and cinnamon in a bowl until combined. Store in an airtight container and refrigerate.