Sweet Buttermilk Cornbread with Whipped Honey Butter

Sweet Buttermilk Cornbread with Whipped Honey Butter! When it comes to cornbread some people like it sweet and some don’t, this recipe is definitely for those of us who like it with a little sugar. Life doesn’t much get better than a bowl of warm soup and a slice of this tender cornbread slathered with honey butter. So good!

And when making this batch of cornbread, I realized I was out of buttermilk and my honey had crystalized 🤦🏻‍♀️, so today I’m also sharing some life hacks that just might save you a trip to the store!

No Buttermilk, No Problem

When I went to make this batch of cornbread I realized I had no buttermilk in the house, so I had to improvise. I’ve read many times regular milk can be made into buttermilk by adding some acid, and I’m here to tell you it works. My first choice will always be actual buttermilk, but this worked like a charm!

Add 1 tablespoon of acid to a liquid measuring cup (can use lemon juice or distilled white vinegar) and fill with whole milk to make 1 cup of liquid. Stir and let this mixture sit on the counter and thicken for about 10 minutes.

Crystalized Honey

Recently I read that honey never expires (it’s even been found in some Egyptian tombs), but after a while it does start to crystalize. To bring it back from the brink, place the bottle of crystalized honey in a container of hot water and let it heat for about 5 minutes. I was pleasantly surprised to see my honey soften and become pourable again. So while it wasn’t quite as smooth as when I first brought it home from the store, it was definitely able to be used in my Whipped Honey Butter. Now I’m kicking myself for all the times I’ve thrown away perfectly good honey!

The Cornbread

Sweet Buttermilk Cornbread comes together as quickly as a boxed mix, only it tastes so much better!

Start by melting one stick of butter in a large microwave safe bowl.

To the melted butter, add some sugar and whisk until combined.

Next add eggs, and whisk until combined.

Next whisk in the buttermilk, the mixture may curdle a little and that’s totally fine.

Lastly, add dry ingredients and whisk until smooth and pourable.

Pour into an 8 x 8” pan and bake until lightly golden on top.

Whipped Honey Butter

Whipped Honey Butter sounds a whole lot fancier than it is. Basically it’s just a stick of butter, with some powdered sugar and honey, whipped together until smooth and fluffy.

I will definitely be making this honey butter again in a few weeks for Thanksgiving!!

Serve the Sweet Buttermilk Cornbread warm with Whipped Honey Butter! Melting butter is one of my favorite things in the world….

Enjoy!

Sweet Buttermilk Cornbread with Whipped Honey Butter

1/2 cup salted butter, melted
2/3 cup granulated sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 cup yellow cornmeal
1 cup all purpose flour

Directions

Preheat oven to 375 F

Mix melted butter and sugar in a medium mixing bowl. Add eggs and mix until combined. Add buttermilk, and mix until combined. Add the soda, salt, flour, and cornmeal and mix until just combined and no dry flour remains. The batter will be very wet. Pour into greased 8 x 8 pan and bake for 20-25 minutes, until bread is golden on top and a toothpick inserted into the center comes out clean. Enjoy!

Whipped Honey Butter

1/2 cup salted butter, softened to room temperature
1/4 cup powdered sugar
1/4 cup honey
Pinch of kosher salt

Directions:

Using a hand mixer fitted with the whisk attachment, whip all of the ingredients together until light, fluffy, and smooth. Serve at room temperature with warm bread.