Now I know there are cultural differences when it comes to cornbread here in the USA. But I personally like a moist bread that's a bit sweet. This bread is that. I looked for recipes online and printed out a few. This one however kept calling me and I'm glad I listened to that. I also saw online some folks drizzle honey on the bread before baking. And I talked to a few friends and one of them told me about making a glaze with honey butter. That sounded totally yummy. And because there were going to be alot of kids I didn't want a bread that I had to have extra butter for . Kids would make a mess.
So I doubled this recipe and baked it in a 13 x 9 pan. I have a convection oven and so in mine it baked for about 25min. I tested it and it was done and a nice golden brown. Then I topped it with the honey and butter and baked it a few min. more. I decided to cut the bread into squares here so there would be less to do there. This way I knew everyone would get a piece too. The bread was a hit and everyone had several pieces. This one is a keeper for me. The only thing Ill do different is perhaps use just a bit less sugar because with the honey glaze its sweet.......not too sweet but sweeter than I thought it would be. But it doesn't need anything more, just cut and serve.
Honey Butter Glazed Cornbread
1/2 cup butter
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (I used Bobs Red Mill)
1 cup all-purpose flour
1/2 teaspoon salt
Honey to drizzle and extra butter
- Preheat oven to 350 degrees F (175 degrees C). You can make in an 8 inch square pan or cook in a cast iron or other oven proof skillet.
- In a medium sized bowl, combine the cornmeal, flour, salt and baking soda Meanwhile, melt the butter in a large skillet. Remove from heat and stir in the sugar. Quickly add the eggs and whisk until well blended. Whisk in the buttermilk. Stir in cornmeal, flour, and salt in 3 portions until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
When the cornbread was almost done, I put several pats of butter on the top of it and drizzled it with honey, then returned to the oven for about 5min. of so to glaze the bread.