As most of you know, a couple weekends ago I threw a gourmet indoor picnic for Plugra European Style Butter. It was fun to plan a whole menu around butter! But I also wanted a theme. I saw a photo of this As most of you know, a couple weekends ago I threw a gourmet indoor picnic for Plugra European-Style Butter. It was fun to plan a whole menu around butter! But I also wanted a theme. I saw a photo of this Nordic Ware Honeycomb Pull-Apart Dessert Pan and decided to base the whole meal around that. Originally I thought a honey cake but then thought, no cornbread! Originally I thought a honey cake but then thought, no cornbread! I had a lot of people email me about where I got the pan. So there is the link and there was also a silicone ( Wholeport Honeycomb Cake Molds for Kids 17-Hole Silicone Baking Cake Mold Bakeware ) but I don’t like those as much but it is much cheaper. You don’t have to have the pan to make these, muffin tins work just as well, though not as cute.
Of course, what do you need to go with that cornbread? Honey Butter. This makes a rather large batch but it goes great on everything and you need it for the chicken sandwich that I made (recipe later on ) as well. Make sure you are using Plugra for the honey butter as it does make a HUGE difference when you have quality butter, especially with so few ingredients to a recipe.
If you are unfamiliar with Plugra be sure to check out their website and follow their facebook page, or on Twitter. And I big thank you to them for constantly supporting this blog (through sponsored post) and providing me with the best butter ever.
Honey Cornbread Muffins
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup honey
1 TBSP baking powder
1 cup fresh or frozen (thawed) corn
2 large eggs
1/2 cup milk
1/2 cup melted butter (I used Plugra)
Preheat oven to 400F.
Combine the flour, cornmeal, honey and baking powder in a large bowl.
In a small bowl, combine the egg, milk, butter and corn. Beat well to blend.
Add the egg mixture to the flour mixture, stirring just enough to blend. Do not beat.
Fill the muffin tins, and bake 20-25 minutes, until golden brown.
If you using the honeycomb pan, simply scoop the same amount you would into the crevasse. If you are using the pan, unless you double the recipe it will not make enough. That’s okay, the batter stays in place.
Cool pan on a rack for a few minutes, then turn muffins out onto a rack and finish cooling.
Makes 12 muffins.
1 lb. unsalted butter (I used Plugra), at room temperature
1/4 cups honey
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
Place butter into a stand mixer and using the whisk attachment and beat at low speed.
Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes.
Remove butter from bowl and spoon onto parchment paper or plastic wrap.
Roll into a log and refrigerate for 2 hours.
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