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Honey Butter Cornbread
Ingredients
Softened butter, for the pan
2 cups stone-ground yellow cornmeal (I like Indian Head)
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon kosher salt
2 cups whole milk
14.75-ounce can creamed corn
2/3 cup vegetable oil
2 large eggs
8 tablespoons (1 stick/4 ounces) unsalted butter, melted and cooled
1/2 cup honey
Softened butter, for the pan
2 cups stone-ground yellow cornmeal (I like Indian Head)
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon kosher salt
2 cups whole milk
14.75-ounce can creamed corn
2/3 cup vegetable oil
2 large eggs
8 tablespoons (1 stick/4 ounces) unsalted butter, melted and cooled
1/2 cup honey
Directions
Preheat the oven to 400 F. Grease a 13-inch cast-iron skillet or 9-by-13-inch baking pan with butter.
Make the corn bread: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, combine the milk, creamed corn, oil, and eggs and whisk until smooth. Make a well in the dry ingredients, then add the wet ingredients to the dry ingredients, and stir until fully combined. Some small lumps are OK.
Pour the batter into the prepared pan. Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.
Make the honey butter: In a small bowl, whisk together the melted butter and honey until combined. Drizzle over the top of the corn bread and serve warm.