Cornbread with Honey Butter
- Preparing Time: 25 minutes
- Total Time: 1 hour and 50 minutes
- Served Person: 6
- 1 large egg
- 3/4 teaspoon salt
- 1/2 cup honey
- 1 tablespoon sugar
- 1 cup flour
- 8 ounce unsalted butter (2 sticks) softened
- 4 tablespoon unsalted butter melted, cooled
- 2 teaspoon lemon peel grated
- 2 cup yellow corn meal
- 2 1/2 teaspoon baking powder
- 1 1/2 cup buttermilk
- 1 cup corn kernels if frozen, thawed
- Carbohydrate 100.200696666667 g
- Cholesterol 240.086666666667 mg
- Fat 82.55753 g
- Fiber 8.47116637516146 g
- Protein 14.6339583333333 g
- Saturated Fat 49.8004173333333 g
- Serving Size 1 1 Serving (310g)
- Sodium 242.718 mg
- Sugar 91.7295302915052 g
- Trans Fat 5.86551650000002 g
- Calories 1179 calories
1. Using a food processor, blend 2 sticks butter with the lemon peel. With the machine on, pour in the honey and process until smooth and creamy, scraping down the sides of the bowl as needed. Transfer the honey butter to a piece of plastic wrap and roll into a wide cylinder about 7 inches long; twist the ends to enclose. Refrigerate until firm, about 1 hour. 2. Meanwhile, preheat the oven to 425?. Grease an 8-inch square baking pan. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. 3. In a small bowl, beat the buttermilk with the egg until smooth. Stir in the 4 tablespoons melted butter. Pour the buttermilk mixture into the dry ingredients and quickly stir to form a stiff batter. Stir in the corn kernels. Scrape into the prepared pan and bake until golden-brown, about 25 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Slice into 6 squares and serve with the honey butter.
