Honey Cornbread with Vanilla Honey Butter

Honey Cornbread with Vanilla Honey Butter

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.

Honey Cornbread with Vanilla Honey Butter

Instead of a regular cornbread I made one with honey in the batter to give it an edge of sweetness and a delicious vanilla honey butter.
Honey Cornbread with Vanilla Honey Butter

The honey butter tastes great on toast too! I made a bowl of it using a soy spread and kept it covered in the refrigerator to use over the span of several days.
Honey Cornbread with Vanilla Honey Butter

Honey Cornbread with Vanilla Honey Butter

Ingredients

Cornbread

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)

2 eggs

1/2 stick butter, melted

1/4 cup honey

Vanilla Honey Butter

1/2 pound butter (I used a dairy free spread)

1/8 cup honey

1/2 tsp cinnamon

1/2 tsp vanilla

Instructions

  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.
http://www.americancupcakeabroad.com/bread/honey-cornbread-with-vanilla-honey-butter

adapted from The Nellys and Alton Brown (makes 12 muffins)

Honey Cornbread with Vanilla Honey Butter

 

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8 Comments

  1. I might make these for Thanksgiving. I love cornbread. Yum!

  2. I love cornbread but, as you say, have never had it in this country. Love the idea of sweetening it up – the cake came out really well; it has a lovely crumb

  3. Cornbread and chili is such a great combination!

  4. Love cornbread but have only made it polenta so clearly not the real deal! These look amazing and I love the sound of vanilla and honey.

  5. I used to go to a restaurant growing up called Fresh Choice that would serve cornbread muffins with honey butter and it was always my absolute favorite-such a treat…this post brings me right back to that time and is most definitely the inspiration for my next kitchen endeavor!
    Thanks for sharing!!

  6. I think a restaurant called Chiquitos also does cornbread, theres one in Leicester Sq

  7. very tasty, tried it out. little cousin loved it too

  8. OMG! This looks SO good! I use polenta to make corn bread and corn muffins. It’s much easier to find and probably cheaper than the imported corn meal. I’ve been doing it for so long that I don’t really notice the difference.

    It’s nearly lunch time so I am off to try this recipe NOW! : ) Thanks!

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