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Two Honeys Cornbread

Two Honeys Cornbread - SAVAGE BEE-CHES®

Ingredients:

For the Cornbread:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup Superbloom honey (4 tablespoons)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
For the Chicory Honey Butter Glaze:
  • 2 tablespoons Chicory honey
  • 2 tablespoons unsalted butter, melted
20211108_191141.jpg 20231129_203746.jpg 20231129_203737.jpg 20231129_190138.jpg 20231129_185643.jpg Instructions:
  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or cast iron skillet.
  2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. Mix Wet Ingredients: In another bowl, combine the buttermilk, melted butter, Superbloom honey, and eggs. Stir well to incorporate.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir just until combined; avoid overmixing.
  5. Bake the Cornbread: Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare Chicory Honey Butter Glaze: While the cornbread is baking, mix the chicory honey with the melted butter in a small bowl.
  7. Glaze and Serve: As soon as the cornbread is out of the oven, brush the top generously with the chicory honey butter glaze. Let it sit for a few minutes to soak in the flavors.
  8. Serve Warm: Cut into squares or wedges and serve while warm.
This cornbread recipe uniquely combines the floral, vibrant sweetness of Superbloom honey in the batter with a decadent chicory honey butter glaze, creating a moist, flavorful, and perfectly balanced treat that's sure to delight your taste buds. Enjoy it as a side dish, a special breakfast, or a comforting snack!

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