This golden cornbread gets a sweet and smoky upgrade with whipped BBQ honey butter made using Kinder’s Original BBQ Sauce and The Blend Seasoning. It’s a crowd-pleasing twist on a classic that’s perfect for Thanksgiving or any cozy gathering.
Ingredients
Cornbread Dry Mix
1½ cups all-purpose flour
½ cup cornmeal
1½ teaspoons baking sodaÂ
¾ cup sugar
1½ teaspoons salt
Cornbread Wet Mix
2 large eggs, beaten
4 ounces (½ stick) unsalted butter, melted and cooled
1 cup buttermilk
¼ cup cream
⅓ cup canola oil
1½ Tablespoons honey
Kinder’s BBQ Honey Butter
1 cup (2 sticks) unsalted butter, softened
3 Tablespoons honey
4 Tablespoons Kinder’s Original BBQ Sauce (or your favorite Kinder’s BBQ Sauce)
4 teaspoons Kinder’s The Blend Seasoning
Instructions
Preheat your oven to 350°F and lightly grease an 8 x 8 x 3" baking pan.
In one bowl, whisk together the dry ingredients until evenly combined.
In a separate bowl, beat the eggs then add the melted butter, stir in the remaining wet ingredients. Adding the butter second helps keep the butter from firming up too quickly.
Pour the wet ingredients into the dry mixture and gently stir until just combined. A few small lumps are fine, they are bits of solidified butter that will melt during baking.
Transfer the batter to the prepared pan and bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely cover with foil.
While the cornbread bakes, combine the softened butter, honey, BBQ Sauce, and The Blend Seasoning in a bowl. Whisk together by hand or use a stand mixer with the whisk attachment for a light, airy texture.
Once baked, remove the cornbread from the oven and let it rest for 10 minutes. While the cornbread rests, place 3 spoonfuls of your BBQ honey butter on top and spread all over to melt into the cornbread. Serve the rest of the butter on the side.Â
