Honey Butter Cornbread (Print Version)
# Ingredients:
→ Poppers
01 -
1 large egg
02 -
¼ cup (60ml) vegetable oil
03 -
1 cup (240ml) buttermilk
04 -
½ teaspoon salt
05 -
1 tablespoon baking powder
06 -
¼ cup (50g) granulated sugar
07 -
1 cup (125g) all-purpose flour
08 -
1 cup (120g) cornmeal
→ Honey Butter Glaze
09 -
¼ teaspoon salt
10 -
2 tablespoons honey
11 -
¼ cup (60g) unsalted butter, melted
# Instructions:
01 -
Set your oven to 400°F (200°C). Get your mini muffin pan greased or silicone molds ready.
02 -
In a big bowl, combine the cornmeal, baking powder, sugar, salt, and flour, then whisk them together.
03 -
Grab another bowl and whisk the egg, vegetable oil, and buttermilk until smooth.
04 -
Pour the wet mix bit by bit into the dry ingredients, stirring just until everything’s blended.
05 -
Drop the batter into the muffin pan, filling each about ¾ of the way. Bake for 10–12 minutes until golden brown and a toothpick comes out clean.
06 -
Mix the melted butter, honey, and salt in a small bowl until smooth.
07 -
Brush a generous coat of honey butter glaze over the warm poppers, then dig in while they’re still toasty.
# Notes:
01 -
Tastes best fresh from the oven
02 -
Silicone molds work just as well as a mini muffin pan