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Cornbread with Salted Thyme Honey Butter

Delicious Cornbread with Salted Thyme Honey Butter Bliss

Enjoy a delightful cornbread with salted thyme honey butter, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Southern
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup masa harina Base for the bread providing a robust corn flavor.
  • 1 cup cornmeal Adds essential texture and flavor.
  • 1 cup buttermilk Provides moisture and acidity.
  • 2 large eggs Essential for binding and structure.
  • ½ cup unsalted butter Adds richness to the flavor.
  • ⅓ cup honey or pure maple syrup Serves as a sweetener enhancing depth.
  • 2 tablespoons baking powder Crucial leavening agent for rise.
  • 1 teaspoon baking soda Vital for texture.
  • 1 teaspoon salt Enhances overall flavor.
  • 1 tablespoon fresh thyme leaves Adds an aromatic touch.
For the Salted Thyme Honey Butter
  • ½ cup unsalted butter At room temperature for easy mixing.
  • ¼ cup honey Bind nicely with thyme; maple syrup can be swapped.
  • 2 tablespoons fresh thyme leaves Brings robust flavor to the butter.
  • a pinch flaky salt Enhances the overall taste.

Equipment

  • Cast iron skillet
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and place a baking dish inside to heat.
  2. In a large mixing bowl, whisk together masa harina, cornmeal, baking powder, baking soda, and salt.
  3. In a separate bowl, combine melted unsalted butter, honey, eggs, and buttermilk and whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold together until just combined.
  5. Pour the batter into the hot baking dish, spreading it evenly.
  6. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  7. While the cornbread bakes, mix together unsalted butter, honey, fresh thyme leaves, and flaky salt.
  8. Once the cornbread has cooled slightly, cut it into wedges and serve warm with salted thyme honey butter.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Store leftover cornbread at room temperature for up to 3 days; refrigerate for longer freshness.

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