HOW TO MAKE CORNBREAD AND BUTTER?
Cornbread prepared from scratch is very moist, easy, and fluffy. This has been our family’s go-to dish for more than a decade! For your next supper, whip up a batch of this buttery, silky cornbread then sit back and watch it take off. Any kind of meal may be paired with this sauce, including chili, soups, fried chicken, salads, grilled vegetables and meats, and spicy dishes. What could be better than the ultimate comfort meal side dish?
This dish has been a long-time family favorite for many generations. We can’t get enough of this soft, sweet crumbly cornbread, which goes well with our chilis, grilled meats, salads, and soups all year round. We even reheat leftover cornbread in a hot pan with butter for breakfast on occasion. It’s not real life until you’ve tried this with your morning cup of coffee. I’m not lying when I say this!
I had a great time presenting this excellent cornbread to my guests at a recent Sunday luncheon party. We stuffed ourselves silly with homemade fried chicken, macaroni and cheese, sweet corn, and piles of cornbread coated with warm honey butter. It was a delicious evening. Everyone agreed that the cornbread was really delicious. Everyone finished their food in a matter of minutes!
You’ll need the ingredients below:
1 stick. Of butter, melted.
150 grams.Of granulated sugar.
2 large spoons.Of raw honey.
2 whole eggs.
Buttermilk, I used one cup and a quarter of shaken well.
Yellow cornmeal, you’ll need one cup.
125 grams.Of all-purpose flour.
1/2 tsp.Of baking soda.
1/4 tsp.Of kosher salt.
HERE IS THE DETAILED METHOD TO PREPARE THE CORNBREAD FROM SCRATCH:
First, I turned the temperature of the oven to 350 degrees Fahrenheit, and I prepared a square baking dish by lightly greasing it, I used 8×8 inches.
In a medium-sized mixing basin, I combined the butter, with granulated sugar, and raw honey.
After that, I whisked the eggs one at a time, followed by the buttermilk in a separate bowl.
Then, I combined the dry ingredients together; cornmeal, sifted all-purpose flour, kosher salt, and baking soda in a large mixing bowl. Do not over-mix the ingredients. Stop mixing as soon as the flour is completely gone.
At this step, I poured the batter into the baking dish that has been prepared, and I baked for 45 to 50 minutes, just until a toothpick inserted into the middle comes out clean.
In the meanwhile, I prepare a mixture to drizzle the cornbread after baking; I mixed a quarter of a cup of melted butter with two large spoons of raw honey.
With a fork, I poke holes gently all over the top of the cornbread.
To finish, I spread the honey-butter mixture evenly over the cornmeal. This makes the crumb much moister! allowing for 5 minutes to rest before slicing and serving while still warm!
A great comfort food dinner is never complete without Honey Butter Cornbread – and here is the recipe you’ll need to make it at home. I’ve been making cornbread in this manner for more than a decade. For almost as long, our family, friends, and wonderful readers have appreciated this straightforward recipe. It always brings the moans of delight from the hungry diners to the table. Enjoy it!!