Honey-Butter Cornbread

Honey-Butter Cornbread Pudding

Again, I am forever cleaning out the cupboards and fridge and trying to make whatever I find into something yummy and delicious.  This turned into one of the best and moistest cornbreads I have ever made.

Gathering the Ingredients

Ingredients for Cornbread:

• 3 Cups Cornmeal
• 1/2 Tbs. Baking Powder
• 1/2 Tbs. Baking Soda
• 1/2 Tbs. Salt
• 2 Cups Kefir
• 1 Stick Butter
• 3 1/2 Cups Coconut Water
• 2 Tbs. Vegetable Oil

Ingredients for Honey-Butter:

•  1 Stick Butter
• 1/2 Cup Honey

Honey and Butter

Let the butter soften, so when you are ready to stir it into the honey, it will be easy.

Let butter soften.

Iron Dutch Oven

Preheat the oven to 400 degrees. 


 I prepared my trusty Iron Dutch Oven with it's heavy lid.

Oiling the Pan

Grease the pan well with the vegetable oil.

Cornmeal Mixture

Add the dry ingredients to a bowl.

Kefir-Coconut Water-Butter

Melt the butter in a microwave safe bowl and then add the rest of the wet ingredients.

Pouring the wet into the dry.

Pour the wet ingredients into the dry ingredients.

Stirring Gently

It is important to have the oven preheated and to get the mixture into the pan and into the oven quickly.  As soon as you pour the wet into the dry you will see bubbles.

Cornbread Batter Ready for the Oven

Pour the batter into a greased Iron Dutch Oven.

Add Lid Before Placing in Oven

I love my Dutch Oven with it's super heavy lid.  A great invention!

Pop the lid on and put it in the oven at 400 degrees for about 45 minutes.

Perfect Moist Cornbread

Be VERY careful removing the lid, it is very HOT.  The Cornbread is done when a knife inserted in the center comes out clean. 

Now, you can eat the Cornbread just like that, served with Chili Beans or Meat with greens, BUT I was cleaning out the cupboards and wanted to use up that honey.

Making the Honey-Butter

So, stir the softened butter into the honey until it is nice and smooth.

Topping the Hot Cornbread

Be careful when doing this, the sides of the Dutch Oven are VERY hot still.

Yummy!

The Honey and Butter melt into the Cornbread and make a sweet layer on top of the unsweetened Cornbread.

Cutting a small piece to taste.

The cornbread comes easily out of the Dutch Oven when slightly cooled, and it is so moist and delicious.  The cornmeal flavor bursts in your mouth with the butter and honey!  Yum!

This could be a dessert!

I like making a big pot of beans to go with the cornbread, which I did, but you will have to wait for tomorrow's post to see the beans!