Cornbread with Hot Raspberry Honey Butter

Recipe Information

Prep Time: 10 MIN
Cook Time: 15-20 min
Servings: 8

Description

This recipe takes cornbread to a whole new level. The raspberry honey butter and the buttery corn bread make a sweet-and-savory perfect combination.

Ingredients

Cornbread:
- 3 cups white cornmeal, stone ground
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Kosher salt
- 3 large eggs
- 2 1/2 cups buttermilk
- 2 Tablespoons bacon fat or butter, melted
- 6 Tablespoons butter

Hot Raspberry Honey Butter:
- 1 cup fresh raspberries
- 1/4 cup water
- 1/2 cup honey
- 1/2 cup butter
- Salt to taste

All Ingredients:
- 3 cups white cornmeal, stone ground
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Kosher salt
- 3 large eggs
- 2 1/2 cups buttermilk
- 2 Tablespoons bacon fat or butter, melted
- 6 Tablespoons butter
- 1 cup fresh raspberries
- 1/4 cup water
- 1/2 cup honey
- 1/2 cup butter
- Salt to taste

Instructions

Cornbread:

Step 1: Preheat pellet grill to 400°F.

Step 2: Mix the dry ingredients, then add the eggs and buttermilk. Stir until just incorporated, then add melted butter or bacon fat, whichever you prefer.

Step 3: Melt 6 tablespoons of butter in a 12" cast iron skillet on the stove or in the pre-heated Pellet grill, until sizzling.

Step 4: Pour the cornbread batter into the skillet and cook in the pellet grill for about 15-20 minutes or until the sides pull away and brown.

Raspberry Honey Butter:

Step 1: In a medium saucepan over medium-high heat, add water and raspberries. Bring to a simmer.

Step 2: Add honey and simmer for 10-15 minutes, or until the water has evaporated and the honey and raspberries have thickened.

Step 3: Add butter and simmer for 5-10 more minutes.

Step 4: Add salt to taste, evenly.