Vanilla Cornbread with Cinnamon Honey Butter

Vanilla Cornbread with Cinnamon Honey Butter

Total Time: 00h 45m
Hands-on Time: 00h 20m
Makes: 12 servings

A simple, slightly sweet, moist vanilla cornbread recipe with cinnamon honey butter.

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  • For the Cornbread:
  • 1 1/2 cups cornmeal
  • 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt or Himalayan pink salt
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 3 tablespoons honey
  • 1 1/4 teaspoons Simply OrganicĀ® Pure Madagascar Vanilla Extract
  • 4 tablespoons butter, melted
  • For the Cinnamon Honey Butter:
  • 1/2 cup unsalted butter, softened
  • 2 1/2 tablespoons honey
  • 1/4 teaspoon Simply OrganicĀ® Cinnamon
  • 1/4 teaspoon Simply OrganicĀ® Pure Madagascar Vanilla Extract


To Make the Cornbread:
  1. Preheat oven to 375 degrees and grease a 9-inch square pan.
  2. In a medium-sized mixing bowl, combine cornmeal, flour, baking powder and salt. Whisk until well mixed.
  3. In a separate mixing bowl, whisk eggs, then add buttermilk, honey and vanilla. Whisk until well blended.
  4. Pour wet ingredients into dry ingredients, then add melted butter. Stir until just combined, taking care not to over-mix.
  5. Spread batter into pan, then use a spatula to smooth top. Bake for 20 to 25 minutes, until the center is firm to the touch. Remove from oven and allow to cool.
To Make the Cinnamon Honey Butter:
  1. In a small mixing bowl, combine softened butter, honey, cinnamon and vanilla. Use a mixer to whip for about 5 to 7 minutes, until smooth and fluffy.
  2. Serve cornbread warm or at room temperature with honey butter.