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Cornbread with Utah honey butter is a staple at the Crafts’ family gatherings and the perfect pairing for any barbeque you will host this summer. Eat well!
Cornbread
makes 16 pieces
Ingredients
- 1 cup buttermilk
- 1/2 cup melted unsalted butter
- 3 eggs
- 2 cups flour
- 3/4 cup cornmeal
- 3/4 cup sugar
- 1 teaspoon salt
- 1 1/2 tsp baking soda
- 8 oz creamed corn
Directions
- Place cold cast iron skillet in cold oven and set to heat oven to 400 F.*
- Whisk buttermilk, butter, and eggs in a large bowl.
- Sift flour, cornmeal, sugar, salt, and soda in a separate bowl.
- After oven has reached 400, add 2 tbs oil to the hot cast iron skillet in the oven.
- Add the wet ingredients to the dry and gently fold together just until incorporated.
- Remove the hot skillet with oil from the oven. Pour in the batter (the edges should begin to fry in the oil). Return skillet to oven and reduce heat to 375.
- Bake on the middle shelf for 20-30 minutes until lightly golden on top and a toothpick can be inserted and come out clean.
- Serve warm with honey butter!
*This method of pouring the batter into a preheated skillet so the edges get extra crispy is our favorite for cornbread. If you don’t have a cast iron skillet, or if you prefer a lighter crust, simply use a standard 9 x 13 pan and preheat the oven to 375 without the pan as the first step.
Utah Honey Butter
Ingredients
- 1 cup room temperature unsalted butter
- 1/2 cup Slide Ridge honey
- 1/2 tsp Redmond kosher salt
- optional: 1/2 tsp of cinnamon
Directions
- In your mixing bowl fitted with paddle attachment whip butter for 1-2 minutes until smooth and creamy.
- add honey, salt, and cinnamon, mix until combined
Enjoy this Cornbread with Utah honey butter recipe. Check our more about Salt Lake City, Park City, and Utah County’s best catering company at www.culinarycrafts.com!Eat well.
