What’s better than homemade cornbread? Homemade cornbread with honey butter, of course! This recipe comes from our upcoming workshop, Cookin’ Cajun, and it’s sure to please.

Serves 6

Ingredients:
1 cup cornmeal
¾ cup all-purpose flour
2 Tbs. sugar
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 large eggs
6 Tbs. butter, melted
1 ½ cups buttermilk

Method:

1. Preheat the oven to 425°F and lightly grease an
   8-inch cast iron skillet, or an 8-inch baking dish.
2. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, combine together the eggs, buttermilk, and butter. Whisk to combine.
4. Pour the buttermilk mixture into the corn mixture and fold to combine. Pour into prepared pan.
5. Bake in for about 20-25 minutes or until the top is golden brown. Let cool, slice and serve with honey butter.

Honey Butter

Ingredients:

6 Tbs. butter, at room temperature
2 Tbs. honey

Method: Add butter and honey to the bowl of a mixer. Whip to combine.

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