Cornbread with Honey Butter

Cornbread

• 85 g Unsalted butter
• 180 g Cornmeal
• 140 g Plain flour
• 35 g Caster sugar
• 2 tsp Baking powder
• ½ tsp Bicarbonate of soda
• ¾ tsp Fine sea salt
• 300 ml Whole milk
• 2 Egg

Honey butter

• 85 g Unsalted butter, softened
• 60 g Honey

1. Heat the oven to 200°C (390°F). Put 85 g of the unsalted butter for the cornbread into a small saucepan and melt it over low heat, then set aside to cool slightly.
2. Grease a 20 cm cake pan with a little of the melted butter. In a mixing bowl, whisk together the cornmeal, plain flour, caster sugar, baking powder, bicarbonate of soda and fine sea salt.
3. In a second bowl, whisk the whole milk and eggs until smooth, then whisk in the remaining melted butter. Pour the wet mixture into the dry ingredients and whisk just until combined; do not overmix.
4. Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes, until golden and a skewer inserted into the centre comes out clean.
5. While the cornbread bakes, beat the softened unsalted butter and honey together until pale and fluffy. Keep at room temperature so it stays spreadable.
6. Cool the cornbread in the pan for 5 minutes, then turn out and slice while warm. Serve with the honey butter for spreading.

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