Honey Butter and Thyme Cornbread
Note from The Girl in The Apron:
Living in Nashville, Cornbread is the staple. Cornbread is a hard bread to master, but this recipe is foolproof. Your home will smell like browned buttery goodness and fresh picked thyme. Buttermilk keeps the cornbread from drying out and causing your family to choke on edible saw dust and the Honey gives it that oh so delightful sweet flavor. Don’t have buttermilk lying around at home, have no fear, make your own. Combine 1 Cup of Buttermilk with 1 Tbsp Lemon Juice, let sit for 5-10 minutes (the milk will curdle, do not fear!) and you have yourself some DIY Buttermilk. Serve this Cornbread family style right out of the pan topped with a Honey Butter Glaze! Mmm Mmm Mmm!!
12 T. Unsalted Butter
12 Springs Fresh Thyme
2 Cups All Purpose Flour
4 Cups Plain Yellow Cornmeal
2 Tbsp Baking Powder
1/4 Cup Fresh Thyme
1/2 T. Salt
1/2 T. Ground Black Pepper
1/2 Cup Honey
4 Cups Buttermilk
2 T. Honey
4 T. Melted Butter
Preheat oven to 400 degrees.
In a medium skillet, melt butter over medium heat. Add thyme sprigs. Cook until butter starts to brown, 3-4 minutes. Remove pan from heat.
In a large bowl, whisk together cornmeal, flour, thyme leaves, baking powder, salt, and pepper.
Discard thyme from butter mixture. Add buttermilk, eggs, and honey to melted butter; whisk until combined. Make a well in the center of the dry ingredient; add buttermilk mixture (Be sure to scrape all the brown bits off the bottom of the pan!), stirring until combined. Pour batter into a greased 13x9 casserole dish.
Bake until golden brown and a wooden toothpick inserted in center comes out clean, 30-35minutes. Remove cornbread from oven, while hot, brush 2 T. Honey and 4 T. Melted Butter on top of cornbread. Enjoy!