Cornbread with Honey Butter

Preheat oven to 375 degrees F.

Melt the cup of butter over medium-high heat in a large saucepan or heavy, cast iron skillet.

Meanwhile, combine baking soda and buttermilk together in a small bowl and set aside.

Once the better is melted, take off the heat and add the sugar. Whisk to incorporate. Add the eggs and quickly whisk so you don’t scramble them. Add buttermilk mixture and whisk to incorporate. Add the cornmeal, flour and salt and whisk together until incorporated, but there should still be a few small lumps. Fold the corn in with a rubber spatula.

If you used a cast-iron skillet, put it in the oven and bake for about 35-40 minutes or until the top is golden brown. If you didn’t, spread the cornbread into a 9 x 13 glass pan and cook for about 40 minutes.

Honey Butter:
Mix the remaining 1 stick of butter and the honey with a fork and place in serving bowl. Put a dollop of it on your piece of hot cornbread.