HOT HONEY CORNBREAD
- Preheat oven to 350°.
- Spray a 10 inch pan with non stick spray.
2 tablespoons butter, melted
3 tablespoon QUALITY honey
- Whisk butter and honey together.
- Pour into bottom of prepared pan evenly.
2 cups buttermilk
2 LARGE eggs
1 tablespoon PURE vanilla extract
4 tablespoons butter, melted
2 tablespoons sour cream
- Whisk together the buttermilk and eggs until smooth in a large bowl.
- Add vanilla, sour cream and melted butter, whisking until well blended.
2 cups AP flour
2 cups cornmeal
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
- Sift together the flour, cornmeal, sugar, baking powder and salt.
- Gradually whisk into the large bowl of wet ingredients.
- Pour on top of honey butter mixture and spread smooth.
- Bake 20 minutes or cooked through.
- Cool 5 minutes before inverting onto platter.
- Serve immediately with honey butter.
HONEY BUTTER
4 tablespoons butter, softened
6 tablespoons QUALITY honey
- Whisk together in small ramekin for serving with cornbread.
NOTE: HEINZ has a variety of infused honeys that can seriously amp up the flavor of this bread.
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