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Cornbread with Honey Butter
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Everyday with Rachel Ray Holiday 2008
| 2 sticks (8 oz.) softened, plus 4 Tb. | unsalted butter, , melted and cooled |
| 2 tsp. | grated lemon peel |
| 1/2 c. | honey |
| 2 c. | yellow cornmeal |
| 1 c. | flour |
| 1 Tb. | sugar |
| 2 1/2 tsp. | baking powder |
| 3/4 tsp. | salt |
| 1 1/2 c. | buttermilk |
| 1 large | egg |
| 1 c. | frozen corn kernels, thawed |
1. Using a food processor, blend 2 sticks butter with the lemon peel. With the machine on, pour in the honey; process until smooth. Transfer to a piece of plastic wrap; roll into a log and twist the ends to seal. Refrigerate until firm, about 1 hour.
2. Meanwhile, preheat the oven to 425 degrees. Grease an 8" square baking pan. In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a small bowl, beat the buttermilk and egg. Stir in the 4 Tb. melted butter. Stir the wet mixture into the dry. Stir in the corn. Scrape into the prepared pan and bake until golden, 25 minutes. Let cool for 10 minutes, then turn out onto a rack. Serve with the honey butter.
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