Cornbread is one of my favorite dinner accompaniments (and perfect for Thanksgiving!). It goes well with so many dishes. I recently made a batch to go with some chili. Cornbread is very American and I’ve only ever seen it at American restaurants here in the UK. I buy yellow cornmeal from stores that carry imported American items. I’ve also read that dried polenta can be substituted but may give a slightly different texture.
Instead of a regular cornbread I made one with honey in the batter to give it an edge of sweetness and a delicious vanilla honey butter.
The honey butter tastes great on toast too! I made a bowl of it using a soy spread and kept it covered in the refrigerator to use over the span of several days.
Honey Cornbread and Vanilla Honey Butter
adapted from The Nellys and Alton Brown (makes 12 muffins)
1 cup yellow cornmeal
1 cup plain flour
1 tbs baking powder
1/2 cup sugar
1 tsp salt
1 cup whole milk (I used soy)
1/2 stick butter, melted
1/4 cup honey
Vanilla Honey Butter
1/2 pound butter (I used a dairy free spread)
1/8 cup honey
1/2 tsp cinnamon
1/2 tsp vanilla
1. Preheat oven to 400 F/ 200 C and line a muffin tray with paper liners. In a large bowl mix the cornmeal, flour, baking powder, sugar and salt.
2. In a small bowl whisk together the milk, eggs, butter and honey. Add the wet ingredients to the dry ingredients and stir until combined.
3. Evenly divide the mixture between the muffin cups and bake for 15 minutes until golden.
4. Make the butter by creaming the butter, vanilla, honey and cinnamon in a bowl until combined. Store in an airtight container and refrigerate.