Whenever I make chili, rice and beans, collard greens, or just a traditional Sunday dinner cornbread is what finishes the meal and adds that special sweetness and texture. I’ll be the first to say that I am a cornbread snob and I prefer a balanced texture of fluffy and dense and this Cornbread with Vanilla Bean Honey Butter checks all the boxes for me. It’s not too sweet, very buttery, has a crispy crust, and fluffy yet dense enough to give a nice crumble.
Now let’s talk about this Vanilla Bean Honey Butter. In one word; magical. You guys already know that we love honey butter around and now the addition of vanilla bean really creates a sweet experience. Butter, honey, and vanilla bean paste is all you need to add a little butter sweetness to your cornbread, biscuits, muffins, and even toast. This is a great balance and I really hope you love it.
How to make Cornbread with Vanilla Bean Honey Butter
Making the Cornbread
Preheat the oven to 375° and lightly grease or spray a cast iron skillet or 8×8 pan (or pie dish) with non stick spray. In a large bow add all of the ingredients and stir everything together until completely mixed. Pour the batter into the prepared skillet or pan and bake for 20 minutes and until the cornbread is slightly golden on top.
Making the Vanilla Bean Honey Butter
Place your softened butter in a small bowl. You will want the butter to be soft enough to mix but not completely melted so I recommend taking your butter out of the refrigerator at least an hour before making. I do not recommend using margarine as we want a true butter taste and spread. Keep in mind, the butter will harden once you store it in the fridge after using. Once your butter is soft add in the honey and vanilla bean paste and stir the mixture together until it’s smooth and creamy.