Brown Butter Honey Child Cornbread From Grandbaby Cakes
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Jocelyn Delk Adams of Grandbaby Cakes shares her sweet spin on classic cornbread.
Photo: Grandbaby Cakes
Brown Butter Honey Child Cornbread
Serves 8
Brown butter honey cornbread is here, honey child! Cornbread has been a staple in my household for as long as I can remember. With a corporate working mom, I grew up on Jiffy as the quick bread of choice for weeknight dinners, but I would enjoy a homemade batch whenever we visited Big Mama in Mississippi. Whether your preference is Southern-style cornbread (savory with no sugar added, thank you very much) or Northern-style (a sweet cake is mighty fine indeed), there is no denying that cornbread is quite the comfort food.
I set out to create a brown-butter honey cornbread recipe that would kick both traditional versions up a notch. I started by adding brown butter to the mix, which adds so much depth of flavor! Then I threw in some honey to sweeten the deal. By creating a more cake-like texture with the addition of flour, this brown butter cornbread with honey had me singing with delight.
1/2 stick salted butter
1 cup all purpose flour
1 cup cornmeal
1 Tbsp. baking powder
1/4 cup white sugar
1 cup buttermilk (I used coconut milk with a tsp. of lemon juice to sour it)
1/2-1/3 cup honey (This comes down to preference—add less or more depending on how sweet you like your cornbread!)
2 large eggs
1 tsp. vanilla extract
1/4 cup canola or vegetable oil
Shortening
Preheat oven to 400 degrees. In a saute pan, melt butter over medium heat and wait until it begins to brown. Be careful not to burn. Remove from heat and cool.
In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, and sugar until well mixed. In a separate medium-sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
Slowly add wet mixture to dry mixture and mix together until well combined.
Coat 9” cast-iron skillet with shortening until the interior is fully covered. Place skillet in preheated oven for 4 to 5 minutes.
Remove skillet from oven and add cornbread mixture to skillet. Place back in oven for 22 to 25 minutes, until cornbread is done. Remove from oven and serve.
More bread recipes:
What’s Berber bread and how do you make it?
Why $11 toast can be worth it (sometimes)
How to make a beautiful braided challah
How do you like your cornbread—sweet or savory? Tell us below!
