Blueberry Cornbread with Cinnamon Honey Butter

Ingredients

• 1/2 cup unsalted butter (divided)
• 1 1/2 cups fine yellow cornmeal
• 1 cup all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1/4 light brown sugar (packed)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 1/4 cup buttermilk (whole or low fat)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/4 cups fresh blueberries
• 1/2 cup unsalted butter (softened)
• 1/2 cup honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

1. 1

   Melt 6 tablespoons of unsalted butter in the microwave in a microwave safe bowl and cool. Play 2 tablespoons of butter in a 10 inch cast-iron skillet and melt it in the oven while it preheat to 400°F.

2. 2

   In a medium mixing bowl, whisk the cornmeal, flour, sugar, baking powder, salt, baking soda, and nutmeg until combined.

3. 3

   In a separate mixing bowl, whisk together the cord melted butter, buttermilk, eggs, and vanilla until combined.

4. 4

   Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix the batter with a wooden spoon or silicone spatula until no more streaks of dry flour are visible. Gently fold in the blueberries.

5. 5

   Remove the skillet from the oven and carefully pour the batter into the hot skillet. Bake the cornbread for 20 to 25 minutes until golden brown and the center is set.

6. 6

   Meanwhile, mix the softened butter, honey, cinnamon, and salt in a small mixing bowl with a fork or a small whisk until smooth. Allow the cornbread to cool and serve with cinnamon honey butter on top.