Cornbread with Honey Butter

Preheat oven to 375°F. Line a 9 x 9-inch baking pan with parchment paper and spray with nonstick cooking spray.

In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

In another small bowl or large measuring cup, whisk together milk, melted butter, vegetable oil, and egg.

Pour the liquid all at once into the flour mixture, stirring gently until just combined. Do not overmix—stir the batter just enough to bring it together and evenly moisten the ingredients. Spread the batter into the prepared pan.

Bake for about 25 minutes, until the edges just begin to pull away from the pan and a knife inserted in the center comes out clean.

Meanwhile, prepare the honey butter by beating the butter in a small bowl with a hand mixer on medium speed until completely smooth and creamy, about 1 minute. Beat in the honey, confectioners’ sugar and salt and beat together until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Set aside.

Once baked, remove the cornbread from the oven and cool on a rack for 5 minutes before cutting.

Serve warm with a pat of the honey butter.

Note: Leftover honey butter can be stored, airtight, in the fridge for up to 1 week.