Sweet Cornbread with Honey Pecan Butter
The words sweet, buttery, and moist need to be in the description for Cornbread. And this recipe, my friends, is precisely what this Cornbread is. Simply the best!
With roots that lead to Native America, Cornbread has been a staple of American Cuisine for decades, It has been called a staple of southern cuisine, and it has been enjoyed all over the country.
Whether you like it as a side to chilly, ribs, or your favorite BBQ, as a warm tasty dessert, or in the morning smothered with honey pecan butter and a hot cup of coffee, I promise you that you will love this recipe.
I’ve been baking my entire life. I was probably fourteen years old when I started baking this tasty cornbread recipe. I would make it for my family and even bring it to school and share it with my friends. Everyone loved it!
Baking & Entertaining
Even though Cornbread is usually baked in loaf or bunt pans, I like to use individual pans for a more sophisticated presentation for my dinner parties. In addition, I love giving all of my guests beautiful, unique desserts.
If you are going for a more rustic look, try a cast iron pan, perfect for BBQ settings. Use muffin pans for brunch displays or bake sales; possibilities are endless.
Perfect as a make-ahead appetizer or dessert with so many different variations. Savory, cheesy, spiced up with jalapeños, dried fruits, etc.
Honey Pecan Butter
What better compliment a warm mouthwatering sweet cornbread than a honey pecan butter?
You will only need Honey, Butter, and Roasted Pecans; it doesn’t get any easier than that. Throw all your ingredients together, whip, whip whip, and you are good to go.
Spread this bad boy on top of your warm Cornbread, and you will be in sweet heaven.
Enjoy!
Here are some tips:
- Use salted butter for additional flavor
- Make sure the butter is at room temperature
- Roast the Pecans ahead of time, chop them when they have cooled down.
- Add as much honey as your heart tells you. I love to add anywhere from four to six tablespoons.
- Keep it covered at room temperature if you will be enjoying the same day
- Store in the refrigerator for later use.
- If refrigerated, bring to room temperature before spreading.
Sweet Cornbread
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 loaf pan
Ingredients
- ½ cup cornmeal
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ¾ cup whole milk
- 6 tbsp butter, salted
- 2 tsp vanilla extract
- 1 egg (beat the egg before adding to the batter if mixing by hand)
- ½ cup honey pecan butter
- 1 tbsp roasted pecans
Instructions
- Preheat your oven to 375°F
- Coat a loaf pan with butter and flour then set aside.
- Combine all the dry ingredients, then give it a quick whisk.
- Start adding the milk little by little, continue to whisk.
- Add the melted butter, the vanilla, and the egg and mix until all ingredients are well combined.
- Pour batter into the prepared loaf pan then bake for about 20-25 minutes.
- Let the cornbread cool in the pan for about two minutes then, serve warm if you like or let it cool down completely.
- Once the cornbread has cooled down to the desired temperature, transfer to a serving plate.
- Spread the Honey Pecan Butter on the cornbread then sprinkle with toasted pecans.
Honey Pecan Butter
Equipment
- 1 medium mixing bowl
- 1 rubber spatula
Ingredients
- ½ cup roasted pecans, coarsly chopped
- 1 cup salted butter, softened
- 4-5 tbsp honey
Instructions
- place the softened butter in a mixing bowl.
- Add the honey, then mix well.
- Add the roasted pecans, and mix until they are fully incorporated.
- Cover the bowl with plastic wrap and leave it at room temperature if you are using it the same day.
- If you are using the butter later, store it in the refrigerator. Remember to bring the butter to room temperature before spreading.