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 chilli! (See Diana’s Autum Carrot and Sweet Potato Soup below recipe)
Honey Butter Corn Bread
Honey Butter Corn Bread
1/2 CupCup of Donia Farms Sea-Salted GrassFed Butter
1 1/2Cups Cornmeal
1 1/2 Cups White Whole Wheat Flouror regular flour
1tspFine Sea Saltor regular salt
3Large Eggsroom temperature
2/3CupHoneymay substitute maple syrup
1 1/2Cups Donia Farms Milk2% or 3.25%
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 overbake!
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.
Diane loves to pair this with an Autumn Carrot and Sweet Potato Soup. For the Soup:
4 tablespoons butter
1 medium yellow onion, chopped
1 1/2 tsp curry powder
1 pound carrots, peeled and chopped into 1 inch pieces
1 1/2 pounds sweet potatoes (about 2 small to medium), peeled and chopped into 1-inch pieces
8 cups chicken broth
1 tsp salt
1 tart yet sweet apple, peeled and chopped (honeycrisp or fuji work well)
2 tablespoons honey
Fresh ground black pepper
In a large pot melt butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add curry powder and cook a minute more.
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Add apple and cook until soft then add honey. Using a stick blender, puree the soup until smooth and creamy (you can also puree in blender in batches but make sure you leave the hole in the lid open for steam to escape and cover with a towel). Season with salt and pepper.