On Thanksgiving morning, from the dawn of time–our family has had a special breakfast–fit, as-they-say, for the pilgrims themselves. It usually involves three very important things.
1) Gingerbread and whipped cream
2) Blueberry muffins and butter
and the star of the show—
3) CORNBREAD and honey butter!!
Now, typically–in the past, we’ve let Marie Calendar do most of the work in the cornbread department, but this year, we’ve stumbled upon a lovely recipe and tweaked it just a bit to suite our no yeast, no sugar adventure. It’s incredible and liable to give Miss Calendar quite a run for her money. Perfectly perfect!
Buttermilk Cornbread
Ingredients:
1/2 cup butter
1/3 cup honey
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup whole wheat flour
1/2 tsp. salt
Preheat oven to 350 degrees. Grease a 8 inch square pan or round pie pan. Stir together dry ingredients and set aside. Beat butter and honey until creamy. Add eggs and mix well. Add buttermilk and dry ingredients and beat until no lumps remain. Pour batter into pan. Bake for 25 minutes or until slightly golden on top.
- ½ cup butter
- ⅓ cup honey
- 2 eggs
- 1 cup buttermilk
- ½ tsp. baking soda
- 1 cup cornmeal
- 1 cup whole wheat flour
- ½ tsp. salt
- Preheat oven to 350 degrees.
- Grease a 8 inch square pan or round pie pan.
- Stir together dry ingredients and set aside.
- Beat butter and honey until creamy.
- Add eggs and mix well.
- Add buttermilk and dry ingredients and beat until no lumps remain.
- Pour batter into pan.
- Bake for 25 minutes or until slightly golden on top.
