A deliciously, soft, and tender cornbread recipe paired with creamy vanilla bean honey butter for the ultimate sweet and buttery finish

Units Scale

1 cup all purpose flour

1 cup cornmeal

3/4 cup sugar

1 tablespoon baking powder

2 eggs

1/2 cup melted butter

Pinch of salt

1 cup buttermilk

1/2 cup unsalted butter, softened enough to stir but not melted

1/3 cup honey

2 teaspoons vanilla bean paste

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Preheat the oven to 375° and lightly grease or spray a cast iron skillet with non stick spray.
In a large bow add all of the ingredients and stir everything together until completely mixed. Pour the batter into the prepared skillet or pan and bake for 20 minutes and until the cornbread is slightly golden on top. Butter the top with the Vanilla Bean Honey Butter (recipe below).

Place your softened butter in a small bowl. Add in the honey and vanilla bean paste and stir the mixture together until it’s smooth and creamy. Enjoy!