Buttermilk Cornbread with Honey Chive Butter

I do not know why it took me so lengthy to get this Honey Chive Buttermilk Cornbread on the weblog. It is such a straightforward facet dish and so scrumptious, what the heck was I ready for?
(This publish accommodates affiliate hyperlinks. I’ll earn a fee on gross sales, however your worth stays the identical.)

Buttermilk Cornbread with Honey Chive Butter

This cornbread is made with buttermilk as a substitute of milk, which supplies this recipe just a little texture enhance. and taste. You’ll be able to put together this dough in about six minutes, pour it right into a 10″ frying panPop it within the oven and 25 minutes later you may have a scrumptious facet of sizzling cornbread. Unfold liberally with that honey-chive butter and you will be a cheerful camper. I wish to bake my cornbread in a 10″ frying pan however you may also use a glass baking dish.

The place the magic occurs:

After I convey this recipe to an occasion, the query I get most frequently is “Is there vanilla on this?” Yeah, vanilla paste To be particular (however you may also use extract). It is just a little surprising and actually makes this recipe actually particular. I favor the style of vanilla bean paste and here is why, the extract is 90% alcohol. I do not need to pay for alcohol with just a little vanilla. I would like syrupy vanilla bean paste and all the flavour that goes with it!

What to serve it with…

Chile in fact! There may be nothing higher than the mixture of cornbread and chili. Get my recipe right here.

What you want: to 10″ frying pan both glass baking dish.

A scrumptious cornbread facet dish!

Course:

Bread, Garnish

Kitchen:

American

Key phrase:

cornbread, honey butter

Parts: 8 parts

For cornbread:

• 4
  tablespoons
  butter
• 1
  cup
  all-purpose flour or bread
• 1
  cup
  cornmeal
• 1
  teaspoon
  baking powder
• 1/2
  teaspoon
  baking soda
• 1/2
  teaspoon
  sea ​​salt or kosher salt
• 2
  eggs
• 2
  mugs
  buttermilk
• 2
  tablespoons
  Honey
• 1
  teaspoon vanilla extract or paste

• 1
  cup
  butter (room temperature)
• 1/2
  Honey
• 1/4
  tablespoons
  chopped chives

For cornbread:

1. Preheat the oven to 375 levels and place the oven rack within the middle place.

2. Place 4 tablespoons of butter within the pan and place within the oven.

3. In a big bowl, whisk collectively the flour, cornmeal, baking powder, baking soda, and sea salt.

4. In a separate bowl, beat the eggs, buttermilk, honey and vanilla till clean.

5. Add the moist substances to the bowl with the dry substances and beat till properly mixed.

6. Take away the skillet from the oven and stir within the melted butter coating the underside and sides of the skillet. Pour extra butter into the dough and beat properly.

7. Pour the batter into the pan and bake for 25 minutes or till a toothpick inserted comes out clear. Take away and let cool for a couple of minutes earlier than serving.

For honey and chive butter

1. Use a fork to combine the softened butter, honey and chives. Unfold on heat cornbread. Take pleasure in!

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