This recipe is known in our family as Aunt Christine’s cornbread. It is the best. It’s moist and crumbly and the honey butter glaze makes this oh so amazing! Since I’ve gotten this recipe from her, I make no other cornbread but this and I make sure to always have these ingredients on hand. Aunt Christine found this recipe in a magazine a few years back and added her own special touch and it’s just perfect! In the next few weeks when planning your holiday dinners – you definitely should include this recipe on your menu, it’s the perfect side dish for Thanksgiving dinner. Or maybe just forget about waiting for the holidays and make it tonight!
(How do you like that drizzling action – that was Levi – my four year old! Haa – he’s always wanting to help his mama! Whenever I’m making something, he pulls a chair over and asks to help. And then if it’s something I’m shooting, he asks to see every picture after I take it. Obviously my photo shoots are super productive!)
Honey Butter Cornbread
1 cup (2 sticks) unsalted butter
1 cup half-n-half
2 cups biscuit mix
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 eggs, slightly beaten
Topping:
1 tablespoon honey
1 tablespoon butter (salted or unsalted)
Preheat oven to 350ºF. Grease and lightly flour a 9×13 pan, set aside. In a small saucepan, melt butter. Add half-n-half and heat until very hot, but not boiling. Remove from heat and set aside. In a medium bowl, stir together dry ingredients. Add the butter/half-n-half mixture and mix well. There will be some small lumps in batter – that’s okay. Stir in the slightly beaten eggs and mix well. Pour into prepared pan and bake for 25-30 minutes, until top is a light golden color and a toothpick inserted in center comes out clean. (Make sure to not over bake it or it will be dry, you want moist corn bread!)
Topping: Melt honey & butter together and brush over top of warm cornbread. Allow to stand about 10 minutes before cutting.
(When I’m making this for our family of 5, I always cut the recipe in half and make it in an 8×8 or 9×9 pan)
– Manda
