RecipesUSA 
Cornbread & Honey Butter
Southern cornbread made wholegrain and lightly sweetened, served with a whipped honey-yoghurt spread instead of sugar-loaded honey butter.
Ingredients
- 1 cup stoneground cornmeal
- 1 cup wholemeal flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tsp lemon)
- 2 eggs
- 3 tbsp olive oil or melted coconut oil
- 1 tbsp maple syrup (optional)
- For the spread: ½ cup thick Greek yoghurt
- 1 tbsp honey
- Pinch of salt
Method
- 1
Preheat the oven to 200°C (400°F) and oil a baking tin.
- 2
Whisk the cornmeal, wholemeal flour, baking powder and salt.
- 3
In another bowl whisk the buttermilk, eggs, oil and maple syrup.
- 4
Combine wet and dry until just mixed, then pour into the tin.
- 5
Bake 20–25 minutes until golden and a skewer comes out clean.
- 6
Whip the yoghurt with honey and a pinch of salt; serve alongside.
Swaps & variations
- Add corn kernels or chopped chilli
- Dairy-free yoghurt + almond milk
- Skip the maple syrup for a savoury loaf
Storing & freezing
Fridge up to 3 days; freezes up to 2 months. Spread keeps 3 days refrigerated.
Grow it yourself
- Corn Plant in blocks, not rows, for wind pollination.,Sow after last frost—needs warm soil.,Heavy feeder → mix compost into soil.,Water deeply during tassel and ear formation.
- Honey (beekeeping optional) Plant bee-friendly flowers: lavender, clover, sunflowers.,Avoid pesticides to keep hives healthy.
- Eggs & Milk Fresh eggs from backyard hens improve cornbread texture.,Buttermilk can be homemade from milk + vinegar/lemon juice.
- Beneficial nematodes help prevent corn rootworm.
- Marigolds help repel beetles.
- Plant beans & squash with corn (Three Sisters).
- Use floating row covers early in the season to protect seedlings.
- Corn Ready when silks turn brown and kernels exude milky juice when pierced.,Harvest early morning for sweetness.
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