Does everybody have sugar overload coming off of the holidays? Here is a savory recipe for you to break up the sweetness a little. We still like to have a little goodie with our meals but maybe we need to take a break from it. Or not. 😉
I’ve included a recipe for cinnamon-honey butter so if you need a wink of sweetness you can slather on the flavored butter. This butter is amazing on scones, biscuits or bagels so make sure to store the rest in the fridge.
Cornbread with Cinnamon Honey Butter
yield: 9×9 square pan
2 Cups fine cornmeal
1 Cup AP flour
3 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 Cup buttermilk OR plain yogurt
3 large eggs
1 (15 oz.) can cream style corn
1/4 Cup unsalted butter, melted
1. Preheat an oven to 425° F. Line a 9 inch square pan with parchment paper; leaving 2 inches overhang and spray the pan with non stick baking spray.
2. In a large bowl combine the dry ingredients with a whisk. In a 4 cup glass measuring cup combine the wet ingredients with a whisk. Add the wet to the dry and stir to combine. Pour the batter into the pan and bake for 25-35 minutes until golden brown around the edges and a toothpick inserted comes out with moist crumbs.
Serve with cinnamon honey butter if desired.
recipe: Food Network
1 stick (I/2 Cup) unsalted butter, softened
3 Tbsp. honey
1/4 tsp. cinnamon
pinch of salt
Combine all the ingredients with a rubber spatula or hand mixer until thoroughly combined. Store extra butter in an air tight container in fridge. Leftover butter is great on bagels or scones!