Buttermilk Cornbread with Chive Honey Butter

I don’t know what took me so long to get this Buttermilk Cornbread with Chive Honey Butter on the blog. It’s so easy and such a delicious side dish, what the heck was I waiting for?
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Buttermilk Cornbread with Chive Honey Butter

This cornbread is made with buttermilk instead of milk, which gives this recipe a little boost in regards to texture and flavor. You can whip up this batter in about six minutes, pour into a 10″ skillet, pop in the oven, and 25 minutes later you have a warm delicious cornbread side dish. Spread  liberally with that chive honey butter and you’ll be a happy camper. I like to bake my corn bread in a 10″ skillet but you can also use a glass baking dish. 

Where the Magic Happens:

When I bring this recipe to an event the question I get most often is “Is there vanilla in this??” Yes, vanilla paste to be specific (but you can also use extract) It’s a little unexpected and quite honestly makes this recipe really special. I prefer the flavor of vanilla paste and here’s why,  extract is 90% alcohol. I don’t want to pay for alcohol with a little vanilla in it. I want syrupy vanilla paste and all the flavor that comes with it!

What to Serve it With…

Chili of course! Nothing beats the cornbread/chili combo. Get my recipe here.

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

A delicious cornbread side dish!

Course:

Bread, Side Dish

Cuisine:

American

Keyword:

cornbread, honey butter

Servings: 8 serrvings

For Cornbread:

• 4
  tablespoons
  butter
• 1
  cup
  all purpose 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 degrees and place oven rack in the center position

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

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

4. In a separate bowl whisk eggs, buttermilk, honey and vanilla until smooth.

5. Add the wet ingredients to the bowl with the dry ingredients and whisk until well combined.

6. Remove skillet form the oven and swirl the melted butter around coating the bottom and sides of pan. Pour extra butter into batter and whisk well.

7. Pour batter into skillet and bake for 25 minutes or until a toothpick comes out clean. Remove and allow to cool for a few minutes before serving.

For Chive Honey Butter

1. Use a fork to blend soft butter, honey and chives. Spread on warm cornbread. Enjoy!

MAY I PLEASE ASK A FAVOR?