Vanilla Cornbread with Cinnamon Honey Butter
A simple, slightly sweet, moist vanilla cornbread recipe with cinnamon honey butter.
Ingredients
For the Cornbread
- 1 1/2 cup cornmeal
- 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt or pink Himalayan salt
- 2 eggs
- 1 1/2 cup buttermilk
- 3 tbsp honey
- 1 1/4 tsp Simply Organic Pure Vanilla Extract
- 4 tbsp butter melted
For the Honey Butter
- 1/2 cup unsalted butter softened
- 2 1/2 tbsp honey
- 1/4 tsp Simply Organic Cinnamon
- 1/4 tsp Simply Organic Pure Vanilla Extract
Instructions
For the Cornbread
- Preheat oven to 375 degrees and grease a 9-inch square pan.
- In a medium-sized mixing bowl, combine cornmeal, flour, baking powder, and salt. Whisk until well mixed.
- In a separate mixing bowl, whisk eggs, then add buttermilk, honey, and vanilla. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients, then add melted butter. Stir until just combined, taking care not to over-mix.
- Spread batter into the pan, then use a spatula to smooth the top. Bake for 20 to 25 minutes, until the center is firm to the touch.
- Remove from oven and allow to cool.
For the Honey Butter
- In a small mixing bowl, combine softened butter, honey, cinnamon, and vanilla. Use a mixer to whip for about 5 to 7 minutes, until smooth and fluffy.
- Serve cornbread warm or at room temperature with honey butter.
