Buttermilk Cornbread with Chive Honey Butter

I don’t know what took me so lengthy to get this Buttermilk Cornbread with Chive Honey Butter on the weblog. It’s really easy and such a scrumptious facet dish, what the heck was I ready for?
(This put up incorporates affiliate hyperlinks. I’ll make a fee from gross sales however your worth stays the identical.)

Buttermilk Cornbread with Chive Honey Butter

This cornbread is made with buttermilk as an alternative of milk, which provides this recipe a little bit increase with regard to texture and taste. You’ll be able to whip up this batter in about six minutes, pour right into a 10″ skillet, pop within the oven, and 25 minutes later you will have a heat scrumptious cornbread facet dish. Unfold  liberally with that chive honey butter and also you’ll be a contented camper. I wish to bake my corn bread in a 10″ skillet however you can even use a glass baking dish. 

The place the Magic Occurs:

Once I convey this recipe to an occasion the query I get most frequently is “Is there vanilla on this??” Sure, vanilla paste to be particular (however you can even use extract) It’s a little bit sudden and fairly actually makes this recipe actually particular. I want the flavour of vanilla paste and right here’s why,  extract is 90% alcohol. I don’t wish to pay for alcohol with a little bit vanilla in it. I need syrupy vanilla paste and all the flavour that comes with it!

What to Serve it With…

Chili after all! Nothing beats the cornbread/chili combo. Get my recipe right here.

What you want: a 10″ skillet or glass baking dish.

A scrumptious cornbread facet dish!

Course:

Bread, Facet Dish

Delicacies:

American

Key phrase:

cornbread, honey butter

Servings: 8 serrvings

For Cornbread:

• 4
  tablespoons
  butter
• 1
  cup
  all goal or bread flour
• 1
  cup
  cornmeal
• 1
  teaspoon
  baking powder
• 1/2
  teaspoon
  baking soda
• 1/2
  teaspoon
  sea salt or kosher salt
• 2
  eggs
• 2
  cups
  buttermilk
• 2
  tablespoons
  honey
• 1
  teaspoon vanilla paste or extract

• 1
  cup
  butter (room temp)
• 1/2
  honey
• 1/4
  tablespoons
  chopped chives

For Cornbread:

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

2. Place 4 Tablespoons butter into skillet and place within the oven

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

4. In a separate bowl whisk eggs, buttermilk, honey and vanilla till easy.

5. Add the moist components to the bowl with the dry components and whisk till properly mixed.

6. Take away skillet type the oven and swirl the melted butter round coating the underside and sides of pan. Pour further butter into batter and whisk properly.

7. Pour batter into skillet and bake for 25 minutes or till a toothpick comes out clear. Take away and permit to chill for a couple of minutes earlier than serving.

For Chive Honey Butter

1. Use a fork to mix mushy butter, honey and chives. Unfold on heat cornbread. Get pleasure from!

MAY I PLEASE ASK A FAVOR?