cornbread with hot raspberry honey butter

Cornbread

with hot raspberry honey butter

prep

10 MIN

cook

15-20 min

feeds

8

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

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


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 dry ingredients together, add eggs and buttermilk. Stir until just incorporated and then add melted butter or bacon fat, whichever one 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 skillet and cook in 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 water has evaporated, and honey and raspberries have thickened.

Step 3

Add butter and simmer for 5-10 more minutes.

Step 4

Salt to taste evenly.

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