Confession #140: Honey Butter is my Guilty Pleasure… Honey and Beer Cornbread

by alexandra

Honey and Beer Cornbread - a fusion of beer bread and cornbread that's tender and perfectly sweet, with crisp edges sweetened by an incredible honey butter glaze. Plus, it's super easy to make! | brighteyedbaker.com

Around here, honey butter gets made about once or twice a year. There’s a reason for that, and it’s not because I don’t like it. It’s because it’s WAY too dang good to have around more often. If I could, I would gladly smother all my bread in honey butter. It would basically be the bread-and-butter version of heaven.

Honey and Beer Cornbread - a fusion of beer bread and cornbread that's tender and perfectly sweet, with crisp edges sweetened by an incredible honey butter glaze. Plus, it's super easy to make! | brighteyedbaker.com

When I do make honey butter, it’s because it’s time for cornbread. Here’s my rule: you can’t have cornbread without honey butter. This is really the unspoken rule of cornbread, isn’t it? If it’s not, it should be. Cornbread is good, but cornbread with honey butter oozing into every last crumb is a bajillion times better.

Honey and Beer Cornbread - a fusion of beer bread and cornbread that's tender and perfectly sweet, with crisp edges sweetened by an incredible honey butter glaze. Plus, it's super easy to make! | brighteyedbaker.com

I’ve always been a huge lover of cornbread, but in truth, it took me about a year to actually MAKE a cornbread that I loved. I wanted something sweet and moist, with crisp edges and a tender crumb, and the first many versions I tried were dry, or boring, or just not what I was craving. Then I had an epiphany of sorts. What I wanted was basically the cornbread version of beer bread, but just a little less hearty and chewy.  Do you see where I’m going with this? Fusing the two recipes together just makes sense!

Honey and Beer Cornbread - a fusion of beer bread and cornbread that's tender and perfectly sweet, with crisp edges sweetened by an incredible honey butter glaze. Plus, it's super easy to make! | brighteyedbaker.com

This bread bakes up gorgeously with a crispy, golden brown crust made sweet and buttery with a honey butter glaze. The crumb is super soft and tender, and lightly but perfectly sweet. There’s the signature flavor of beer bread, but with a cornbread twist. It’s good on it’s own (as every bread ought to be), but when you smear it with sweet honey butter and let it melt into the warm bread, the flavor is absolutely intoxicating. The result is warm, sweet, buttery perfection like only cornbread with honey butter can be. I think cornbread is technically a dinner bread, but I’ll happily eat this for breakfast, dinner and anytime in between.

Honey and Beer Cornbread - a fusion of beer bread and cornbread that's tender and perfectly sweet, with crisp edges sweetened by an incredible honey butter glaze. Plus, it's super easy to make! | brighteyedbaker.com

As a side note, you all have had honey butter before, right? Have you made honey butter? Because I served this butter at Thanksgiving and everyone seemed to think I was some sort of magical baker who invented this crazy-good sweet butter.  Sadly I can’t claim credit for that, but just know that if you’ve never had honey butter, it WILL change your life. :)

Honey and Beer Cornbread - a fusion of beer bread and cornbread that's tender and perfectly sweet, with crisp edges sweetened by an incredible honey butter glaze. Plus, it's super easy to make! | brighteyedbaker.com

Honey and Beer Cornbread with Honey Butter

Cook Time: 65 minutes

1 9\"x5\" loaf

Honey and Beer Cornbread with Honey Butter

An extremely tender, sweet beer cornbread with a crisp, golden, honey butter crust. There's not much better than this bread served warm with honey butter melting into every crevice.

Ingredients

    Honey and Beer Cornbread
  • 2 ounces (4 tablespoons) salted butter, plus extra for greasing pan
  • 5 5/8 ounces (1 cup) cornmeal (I used yellow cornmeal, but any kind should work)
  • 6 3/8 ounces (3/4 cup) buttermilk*
  • 6 3/8 ounces (1 1/2 cups, spoon and level) bread flour
  • 6 3/8 ounces (1 1/2 cups, spoon and level) all-purpose flour
  • 2 3/8 ounces (1/3 cup) granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces (1/3 cup) honey
  • 12 fluid ounces (1 bottle) dark beer
  • Honey Butter Glaze
  • 1 tablespoon salted butter
  • 1 tablespoon honey
  • Honey Butter
  • 4 ounces (1 stick) butter, softened (unsalted or salted)
  • 2 tablespoons honey
  • salt, to taste (if using unsalted butter)

Instructions

  1. In a microwave-safe bowl, microwave butter until melted and cool briefly. Add cornmeal and buttermilk and stir until all of the cornmeal is moistened. Let sit for 1 hour.
  2. Preheat oven to 350ºF and grease a 9"x5" loaf pan with salted butter.
  3. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Add the cornmeal mixture. Microwave the honey for 5-10 seconds, until more fluid, and add to the flour mixture. Add beer. Fold everything together just until evenly combined, with no dry pockets of flour or cornmeal remaining. Pour batter into buttered loaf pan and smooth out the top.
  4. Combine honey and butter for glaze in a small, microwave-safe bowl and microwave until butter has melted. Stir together until smooth. Spread evenly over batter in pan.
  5. Bake bread at 350ºF for 65-70 minutes, until a toothpick inserted into the center comes out clean and the top is golden. Cool approximately 15 minutes before transferring to a wire rack to cool completely.
  6. Serve bread warm (toasted is best!) with honey butter. Store in an airtight zip-top bag.
  7. Honey Butter
  8. In a stand mixer fitted with a whisk attachment, whip the butter on medium-high speed until smooth and light, wiping down bowl and beater as needed. Add honey and salt (if using) and whip in until smooth. Serve while soft.

Notes

*Feel free to make your own buttermilk with milk and lemon juice/vinegar for this recipe.

This recipe calls for salted butter and I HIGHLY recommend that you use it. For the honey butter, you can use salted or unsalted, but I personally prefer salted.

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{ 4 comments… read them below or add one }

Jess December 8, 2013

I’m so with you – I have such a soft-spot for honey-butter, but especially with cornbread. It’s a hard combination to beat. Your cornbread really does look divine – I can’t wait to try this recipe!
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alexandra December 9, 2013

Thank you Jess! And YES – honey butter and cornbread is like one of the ultimate comfort foods because it’s just so darn yummy!

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Erika December 9, 2013

Oh man this sounds SO GOOD!!! I can take or leave beer (usually leave it) so beer bread doesn’t hold thatttt much appeal to me, but the way you describe this as a cornbread-doctored version of beer bread sounds irresistible. I love the way you swirled that honey butter into that little white butter holder–so cute!
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alexandra December 13, 2013

Haha, I’ve loved beer bread since I was young; it’s not so much the flavor of beer itself that makes me love it; it’s just what it becomes in bread with a little bit of sweetness. Anyhow, the cornbread version WITH the honey butter is amaaazing. :)

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