What’s your favorite kind of chili? It doesn’t matter! Why? Because no one will even notice the side of chili after one taste of Ritzy Mom’s show-stealing Honey Cornbread and Whipped Honey Butter! This cornbread will never be left in a corner and pecked at. No, this cornbread is the golden STAR of any table! It is the cornmeal cake with crisp edges and a moist yet grainy crumb that stops you in your tracks and gets you stuffing your face. This Honey Cornbread is best served warm lathered in honey butter that drizzles off the sides, glistens off your fingers, and coats your mouth in pure joy.
We make Chili at least once a month. Even in the Summer. It doesn’t matter if it’s chicken or beef chili, it’s showing up on a regular basis. Maybe this happens because we are so enamored with its best buddy, Honey Cornbread and Whipped Honey Butter. That’s who we really want at our dinner table, and chili is just the easiest, most reliable way to get it there!
Yep, this is the kind of cornbread you will be making like crazy anytime there is soup, chili, or heck, even Pot Roast! Hold on to your seats and…
Honey Cornbread and Whipped Honey Butter has one of the fastest prep times of most baked goods. This recipe can be prepared as muffins, in a cast iron skillet, or any pan you can think of. This is the only cornbread recipe you will ever use again, and it will impress anyone who tries it. There is a glorious sweetness and honey infusion within every bite.
The first step is to melt your butter and set it aside to cool. Then whisk up your eggs. As you can see, this Honey Cornbread and Whipped Honey butter is so royal that a princess even joined in the preparation!
Then your buttermilk and milk will be added. Using both buttermilk and milk will give you a creamy tang that brings out a moist and light cake-like texture.
Then in a separate bowl get your flour, cornmeal, sugar, baking powder, salt, and give it a mix.
Add your egg and buttermilk mixture to this flour mixture with a spatula or wooden spoon.
Ok, honey, it’s time! You will mix your honey with your melted butter. Then drizzle this heavenly scented concoction into your cornbread batter.
This is so bright! I love the gorgeous color of Honey Cornbread. It gleams with yellow happiness.
Now spread your batter into a greased pan of your choosing.
And bake until a toothpick comes out clean. Don’t overbake, as this will dry out the cornbread.
While the Honey Cornbread cools make your whipped honey butter by vigorously whisking up room temperature butter with honey and an optional pinch of cinnamon. So easy!
Honey Cornbread and Whipped Honey Butter
- 6 Tablespoons melted butter
- 2 Tablespoons honey
- 2 Eggs
- 1/2 cup buttermilk
- 2 tablespoons whole milk
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- Preheat oven to 350 degrees.
- Melt butter and set aside.
- In a small bowl, beat eggs. Gently whisk buttermilk and milk into eggs.
- In a large bowl, add: flour, sugar, baking powder, salt, and cornmeal. Mix.
- Add egg/buttermilk mixture to dry ingredients and gently mix.
- Mix your honey and melted butter together.
- Drizzle on butter and honey then fold in to incorporate.
- Bake for 22-26 minutes.
- Make honey butter:
Whipped Honey Butter
- 5 Tablespoons Butter
- 1 Tablespoon honey
- pinch of cinnamon (optional)
- Whisk these together and serve with warm cornbread
- Make these into muffins or use any shape baking pan you desire.
- Try using leftover or stale cornbread for stuffing or make croutons.
- Add a handful of corn kernels to the batter for a twist!
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