SWEET CORNBREAD WITH HONEY BUTTER
Yield: 12 Muffins or 1 Hotel Pan
Pan Spray (as needed)
2½ cups Water
1½ cups Vegetable Oil
1 tsp. Vanilla extract
5 cups Bread flour
2¼ cups Sugar
Cornmeal 1½ cups plus 1 tbsp.
7 tbsp. plus 1 tsp. Milk powder
4 tbsp plus 2 tsp Baking powder
1 tbsp. plus 1tsp. Salt
1 recipe Honey Butter *Below
- Preheat the oven to 350º F. Grease a full, 2-inch deep hotel pan or a muffin tin.
- Combine the water, oil, eggs, and vanilla in the bowl of an electric mixer. Using the paddle attachment, mix until thoroughly combined.
- Sift the flour, sugar, cornmeal, milk powder, baking powder, and salt into a bowl.
- Add the dry ingredients to wet ingredients in two increments, mixing thoroughly and scraping the sides and bottom of the bowl between additions.
- Fill the prepared pans with batter.
- Bake on the center rack of the oven until golden brown. Remove from the oven and allow to cool slightly.
- Once cool enough to handle, cut the cornbread into pieces, or unmold the muffins.
- Serve warm accompanied with the Honey Butter. *
Yield: 1 Cup
1 Cup Butter, softened
¼ Cup Honey
Combine the butter and honey in the bowl of an electric stand mixer. Whip using the paddle attachment until smooth, but not melting.
To Shape Butter
- Butter may be packed into a small crock or bowl or piped into rosettes, about 1 tablespoon each, onto a line plate or baking sheet then refrigerated or frozen until firm.
- Butter may be also shaped into a long cylinder on top of a large sheet of plastic wrap. Mound the butter about 3 inches from the edge of the long side of the wrap. Fold the plastic wrap over the mound and then tighten the wrap around the butter, forming a long log.
- Once rolled, twist the ends of the wrap to seal. Chill, then slice to serve.
- Flavored butters can be kept for 3 or 4 days in the refrigerator, or can be frozen for up to 3 weeks.