Cornbread (lightened up) and Whipped Honey Butter

01.23.2012

114 Shares

You’re probably wondering could a lightened up cornbread really be better than your traditional cornbread?  The answer: yes, much better!  This cornbread is simply amazing!  Random craving, but my neighbor had brought over some incredible cornbread a few days ago so I was dying for more.

I made this recipe to be moist, fluffy, lower fat/lower cal, with just the right amount of sweetness and a bit of extra flavor from the buttermilk.  This recipe is more than simple and its outstanding served with an also very simple, whipped honey butter.  I served this to my family as a side to go along with the turkey we had for Sunday dinner and I’m pretty sure the entire pan was gone withing a couple of seconds =). Everyone was fighting over the last piece.  Please try this recipe and it’s likely you will be converted for life to this lightened up version.

MY LATEST VIDEOS
MY LATEST VIDEOS

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Cornbread (lightened up) and Whipped Honey Butter

4 from 1 vote

Yield: 12 servings

Ingredients

  • 1 cup cornmeal
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter , melted
  • 2/3 cup unsweetened applesauce
  • 2 Tbsp honey
  • 1/3 cup granulated sugar
  • 2 large eggs
  • Whipped honey butter for serving , recipe follows

Whipped Honey Butter

  • 1/2 cup salted butter , softened
  • 1/3 cup honey
  • 1/4 cup powdered sugar

Instructions

  1. In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, honey and sugar to cornmeal mixture and whisk until well combine. Stir in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into a greased 8x8 dish and bake 30-35 minutes until toothpick inserted in center comes out clean. Cool about 5 minutes before slicing. Serve with whipped honey butter.

Whipped Honey Butter

  1. In a mixing bowl,using an electric mixer, whip together all ingredients until light and fluffy about 2 minutes.
  2. Alternate method: add in a bit of cinnamon and hint nutmeg for a delicious spiced version.

 

30 comments

  • S Miller: This sounds amazing, can’t wait to try it. I used to have a recipe for Marie Callendar’s sweet, fluffy cornbread and loved it but have lost it. Here in MO, everyone makes a tight, dense, crispy, dry cornbread in iron skillets, a bread that will hold up well when drenched with bean juice or buttermilk. I long for the sweet, cake-like texture I anticipate I’ll find when I try your version. T&ank you, my darling! February 5, 2018 at 11:19pm Reply

  • summer: Amazing! Everyone begs me to make this. It’s the best sweet cornbread recipe I’ve ever found. October 26, 2015 at 8:27pm Reply

  • Janet Max: Just made this! It is lovely – moist and delicious. I made the unsweetened applesauce from scratch, and it was a little bit chunky, which made for some bites having a taste of apple. Yum. October 9, 2015 at 5:21pm Reply

    • Jaclyn: I’m so glad you liked it Janet! October 10, 2015 at 12:49am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d