This recipe comes from a family friend of ours, Diane! She is a fantastic cook, and always uses wholesome ingredients. This Honey Butter Cornbread uses our Grass Fed Heritage Milk and Butter, cornmeal and pantry staple ingredients. It is easy to make and delicious paired with soup or chili!
White whole wheat flour or regular flour
Fine sea salt or regular salt
Eggs, room temperature
Preheat oven to 375. Place butter in a large 12″ cast iron skillet (or any oven-safe skillet) and put it in the oven to melt the butter. Keep an eye on the butter, you want it to be bubbly and lightly browned but not burnt.
Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine and set aside.
In another medium bowl whisk the eggs, add honey until fully blended. Add the milk and whisk until evenly combined.
Pour the liquid into the dry ingredients and stir until just moistened.
When the butter is melted and golden, use oven mitts to carefully remove the skillet and swirl to gently coat the sides. Pour the melted butter into the batter and stir until just incorporated. Then, pour the batter into the hot skillet.
Return the skillet to the oven and bake for 25 to 30 minutes. The bread will be brown around the edge, springy to touch and a toothpick inserted will come out clean with a few crumbs. Do not over-bake!
Place on a cooling rack and let it stand for 5 minutes before cutting and serving.
This cornbread keeps well at room temperature in a sealed container for 3 days, up to a week in the fridge, or 3 months in the freezer.