Cornbread
The most delicious buttery sweet and salty cornbread to enjoy as a side on the dinner table! It is absolutely incredible paired with a Thanksgiving spread or with some chili. The one secret trick in this recipe of browning the butter takes the flavor in this cornbread to the next level - you've never had anything like this before!
Servings stars
Ingredients
BATTER
- 1 1/3 cup all purpose flour
- 2/3 cup yellow corn meal
- 1 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup white sugar
- 1/3 cup light brown sugar
- 1/2 cup unsalted butter, browned
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons heavy cream
HONEY BUTTER
- 1/4 cup unsalted butter, melted
- 3 tablespoons honey
- optional: flakey sea salt
Instructions
- Preheat oven to 375°F.
- Line an 8 x 8 or 9 x 9 baking pan with parchment paper or spray/butter it instead to prevent sticking.
- Start out by browning the butter. To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it's not hot.
- To a large mixing bowl, whisk together all purpose flour, corn meal, salt, baking powder, baking soda, white sugar, and brown sugar.
- Add the eggs, buttermilk, heavy cream, and browned butter to the same bowl. Whisk until you have a very smooth batter consistency.
- Transfer the batter to baking pan and pop in the oven to bake for 25 to 28 minutes or until a toothpick comes out the center clean.
- While it bakes, make the honey butter by combining melted butter and honey in a small bowl.
- Take the cornbread of the oven and allow it to cool for 10 to 15 minutes.
- Then slice the cornbread and brush the top with honey butter. Optional, add a sprinkle of flakey sea salt and enjoy warm!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!