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Cornbread with Whipped Honey Butter

Source: Found on Pinterest

Incredibly delicious and nice addition to your Thanksgiving meal.
Can be made in a 9x13 pan or loaf pans.

Ingredients

  • 1-1/2 c. cornmeal
  • 1-1/2 c. buttermilk
  • 1-1/2 c. unbleached white all-purpose flour
  • 1-1/2 t. baking powder
  • ¾ t. baking soda
  • ¾ t. salt
  • 6 Tbls. melted butter
  • 3 Tbls. honey
  • 1 c. unsweetened applesauce
  • ½ c. white sugar
  • 3 large eggs

Honey Butter

  • 1/4 c. softened salted butter
  • 3 Tbls. Tbls. honey
  • 2 Tbls. powdered sugar

Instructions

In a large mixing bowl, whisk together cornmeal and buttermilk until blended; allow to rest at room temperature for 30 minutes.

In another small mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.

Combine melted butter and honey (that way the honey doesn't harden when added to cold ingredients), set aside.

Add applesauce, sugar, eggs and butter-honey mixture to cornmeal mixture; whisk until well combined. Stir in dry ingredients and whisk just until combined and no longer lumpy.

9 x 13-inch Baking Dish: Pour batter in a greased 9 x 13-inch baking dish and spread into an even layer. Bake at 375 degrees for 23-26 minutes or until toothpick inserted in center comes out clean. Cool 5-10 minutes before slicing.

Loaf Pans: Pour batter, dividing up equally among either 4 mini loaf pans or 2 medium loaf pans that have been sprayed with non-stick cooking spray and dusted with a little flour. Bake at 375 degrees for about 25-30 minutes (23-25 minutes for mini loaves) or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove loaves from pan. Slice and serve warm. If not eating right away, transfer loaves to a cooling rack. Wrap in saran wrap and foil if freezing for future.

Honey Butter: In a mixing bowl, using an electric mixer, whip together softened salted butter, honey, and powdered sugar until mixture becomes light and fluffy, about 2 minutes.