Honey Butter Cornbread Food

BROWN BUTTER HONEY CORNBREAD

Steps:

• 1.Preheat Oven to 400 degrees.
• 2.In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
• 3.In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
• 4.Slowly add wet mixture to dry mixture and mix together until well combined.
• 5.Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
• 6.Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.

HONEY BUTTER CORNBREAD

Steps:

• Preheat oven to 375 degrees F. Grease 9 by 13 pan.
• To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar.
• Once the milk starts to curdle, add the baking soda.
• In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan.
• Bake 35 - 45 minutes or until toothpick inserted in center comes out clean.
• For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.