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vanilla cornbread with cinnamon honey butter

Vanilla Cornbread with Cinnamon Honey Butter

A simple, slightly sweet, moist vanilla cornbread recipe with cinnamon honey butter.
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Course: Bread
Ingredients Method

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

Method
 

For the Cornbread
  1. Preheat oven to 375 degrees and grease a 9-inch square pan.
  2. In a medium-sized mixing bowl, combine cornmeal, flour, baking powder, and salt. Whisk until well mixed.
  3. In a separate mixing bowl, whisk eggs, then add buttermilk, honey, and vanilla. Whisk until well blended.
  4. Pour the wet ingredients into the dry ingredients, then add melted butter. Stir until just combined, taking care not to over-mix.
  5. 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.
  6. Remove from oven and allow to cool.
For the Honey Butter
  1. 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.
  2. Serve cornbread warm or at room temperature with honey butter.