The secret to the best cornbread is drizzling honey-butter over top while it's still warm, and finishing with a sprinkle of flaky sea salt. Here we've used a mix of local corn meal and sprouted whole grain flour for an elevated and healthful take on a classic recipe. Our Salted Honey-Butter Cornbread is part of a New Moon Dinner Party, shared here.
Salted Honey-Butter Cornbread
Breads + Muffins
1-½ sticks unsalted butter, divided and melted
1 cup fresh cornmeal
1 cup flour of choice (see Notes)
½ to ⅔ cup honey plus 2 tablespoons
2 large eggs, room temperature
1-¼ cup buttermilk
½ teaspoon baking soda
1 teaspoon kosher salt
Flaky sea salt (such as Maldon), for serving
Preheat oven to 350 degrees F. Butter or spray an 8x8-inch baking pan.
In a bowl, whisk together 1 stick melted butter and ½ cup to ⅔ honey (depending on how sweet you like your cornbread). Whisk in eggs, then buttermilk. Whisk in dry ingredients, being careful not to overmix.
Bake 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
In a small bowl, stir ½ stick melted butter with 2 tablespoons honey. As soon as the cornbread comes out of the over, poke holes throughout top with a fork; pour honey-butter over top. Finish with a sprinkle of flaky sea salt. Serve warm.
Sarah's Notes: You can use all-purpose flour or a whole grain version. I like sprouted whole wheat flour.
See the New Moon Dinner Party here.