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
1/2 pound butter (I used a dairy free spread)
1/8 cup honey
1/2 tsp cinnamon
1/2 tsp vanilla
- 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.
- In a small bowl whisk together the milk, eggs, butter and honey. Add the wet ingredients to the dry ingredients and stir until combined.
- Evenly divide the mixture between the muffin cups and bake for 15 minutes until golden.
- Make the butter by creaming the butter, vanilla, honey and cinnamon in a bowl until combined. Store in an airtight container and refrigerate.