Cornbread with Honey Butter

Ingredients:

• 3/4 cup stoneground yellow cornmeal

• 1 cup all-purpose flour

• 1.5 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp kosher salt

• 1/2 cup honey

• 1 tsp Queen of the Woods Bitters

• 1 large egg

• 4 TBS melted unsalted butter cooled to room temp.

• 1 cup buttermilk

Honey Butter

• 1/2 cup unsalted butter, room tmp

• 1/4 cup honey

• 1 tsp Queen of the Woods Bitters

  Combine all ingredients until fully incorporated & butter is smooth.

Instructions:

1. Preheat oven to 400°F.

2. Spray a 9×13” baking dish with nonstick cooking spray (or line muffin tins with paper liners to make individual cornbread).

3. Add all of the dry ingredients into a large bowl, whisk until combined.

4. Add the wet ingredients (honey, egg, melted butter, buttermilk, & bitters) to a separate bowl and whisk until fully incorporated.

5. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula just until the batter comes together - don’t over mix.

6. Pour the batter into the prepared baking dish, and smooth out the top.

7. Bake for 20-25 minutes, or until the top has browned and a toothpick inserted into the center comes out clean or with crumbs attached (if wet batter, continue baking and check every 5 minutes or so).

8. Serve warm with Honey Butter.