Peanut Butter-Honey Cornbread May Be Even "Butter" Than The Classic

Makinze Gore
·1 min read

Yields: 12 servings

Prep Time: 15 mins

Total Time: 1 hour

Ingredients

Cornbread

  • 4 tbsp.

    unsalted butter, melted, cooled, plus more, softened, for pan

  • 2 c.

    (280 g.) stone-ground yellow cornmeal

  • 1 1/2 c.

    (180 g.) all-purpose flour

  • 2 tbsp.

    light brown sugar

  • 1 tbsp.

    baking powder

  • 1 1/2 tsp.

    kosher salt

  • 1 tsp.

    baking soda

  • 2

    large eggs

  • 1 1/2 c.

    whole milk

  • 3/4 c.

    buttermilk

  • 1/4 c.

    vegetable oil

  • 1/4 c.

    honey

  • 1/4 c.

    smooth peanut butter

Serving

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 1 tbsp.

    honey

  • 1/4 c.

    peanut butter, warmed

Directions

Cornbread

  1. Arrange a rack in center of oven; preheat to 400°. Grease a 13" x 9" baking dish with butter. In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, salt, and baking soda.

  2. In a medium bowl, whisk eggs, milk, buttermilk, oil, and melted butter. Add honey and peanut butter and whisk until combined. Add to dry ingredients and mix with a wooden spoon until just combined. Pour into prepared dish.

  3. Bake cornbread until golden, the center feels firm to the touch, and a tester inserted into the center comes out clean, 25 to 28 minutes. Let cool slightly.

Honey Butter

  1. In a small bowl, using a rubber spatula, stir butter and honey until combined.

  2. Serve cornbread with honey butter and peanut butter alongside.

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