For honey butter:
1/4 cup unsalted butter, room temperature
1 tablespoon honey (optional)
1/2 cup unsalted butter, melted, plus more for greasing dish
1 cup all-purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk, or buttermilk
1 large egg, lightly beaten
- For honey butter: In a small bowl, mix butter and honey (if using). Set aside.
- For cornbread: Grease a 8×8-inch baking dish with butter. In a large bowl, mix flour, cornmeal, sugar, baking powder and salt. Make a well (hole) in the center of the dry ingredients and add milk, butter and eggs. Stir until just mixed.
- Pour batter into greased baking dish. Microwave on high for 5 to 8 minutes until a toothpick poked into the center comes out clean. Let cool for 10 minutes before slicing into 8 squares. Serve with honey butter and enjoy.