Cornbread with Honey and Chives

Cornbread with Honey and Chives

Golden cornbread with a tender crumb, sweetened with honey and flecked with fresh chives.

Total 40 min Makes 8 slices Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This skillet-style cornbread balances sweet honey against the mild bite of fresh chives for a versatile side that pairs with chili, roasted meats, or a simple bowl of soup. The batter comes together quickly with melted butter and buttermilk, yielding a moist interior and a golden, slightly crisp crust.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup honey
  • 6 tablespoons unsalted butter, melted, plus extra for the skillet
  • 3 tablespoons fresh chives, finely chopped
  • 2 tablespoons honey, for drizzling

Method

  1. Preheat the oven to 400°F. Place a 9-inch cast iron skillet in the oven while it heats.

  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the buttermilk, eggs, and honey until smooth, then whisk in the melted butter.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the chopped chives, being careful not to overmix.

  5. Carefully remove the hot skillet from the oven and add a pat of butter, swirling to coat the bottom and sides.

  6. Pour the batter into the hot skillet and spread evenly with a spatula.

  7. Bake until the top is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

  8. Let the cornbread cool in the skillet for 10 minutes, then drizzle with the remaining honey before slicing into wedges.

Rate this recipe

★ 3.8 (1)

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    Cornbread with Honey and Chives

    This skillet-style cornbread balances sweet honey against the mild bite of fresh chives for a versatile side that pairs with chili, roasted meats, or a simple bowl of soup. The batter comes together quickly with melted butter and buttermilk, yielding a moist interior and a golden, slightly crisp crust.

    40 min 8 slices 265 cal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs
    • 1/3 cup honey
    • 6 tablespoons unsalted butter, melted, plus extra for the skillet
    • 3 tablespoons fresh chives, finely chopped
    • 2 tablespoons honey, for drizzling

    Method

    1. 1

      Preheat the oven to 400°F. Place a 9-inch cast iron skillet in the oven while it heats.

    2. 2

      In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk together the buttermilk, eggs, and honey until smooth, then whisk in the melted butter.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the chopped chives, being careful not to overmix.

    5. 5

      Carefully remove the hot skillet from the oven and add a pat of butter, swirling to coat the bottom and sides.

    6. 6

      Pour the batter into the hot skillet and spread evenly with a spatula.

    7. 7

      Bake until the top is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

    8. 8

      Let the cornbread cool in the skillet for 10 minutes, then drizzle with the remaining honey before slicing into wedges.