Honey Butter. Sweet. salty, and so easy to whip up.
I don't know why it isn't always on the table. I can't think of anything it can't go on...never mind, it probably wouldn't work with pickles, but you know what I mean. It should be put on everything possible, it's so versatile and tasty.
I've always loved putting butter and honey on my cornbread, which is how I came up with this Honey Butter recipe. I know flavored butter isn't anything new, but I had never done it before.
It only took me a few tries to find the right ratio of honey to butter, which also means I had a few batches of cornbread to go with it. My Mr. wasn't complaining.
Sometimes I make a lot of it, knowing that we won't be using it all on cornbread that night, and saving it for other things. Like french toast, dutch babies, fired chicken, or scones.
High quality ingredients are really important when you're only using a few ingredients for a recipe. Use your favorite brand of butter and I highly recommend using local honey. Pure honey is an amazing ingredient and a lot of the honey you find the the grocery store is cut with corn syrup and other things. I stay away from imported honey for this reason.
Thankfully have know of a little farm not to far from me that has jars of honey and an old fashion payment box. I stop by anytime I'm low on honey and stock up. They also have beeswax, candles, and seasonally have pumpkins and flowers or other produce for sale. Find yourself a farm-stand and visit whenever possible.
You'll fall in love with this honey butter and realize why I put it on just about everything.Print
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- ½ cup Butter (Softened )
- 3 TBS Honey
- Pinch Salt
- Place the ingredients in a stand mixer with the whisk attachment. Start at a low speed until everything has come together.
- Kick the mixer to medium speed and allow to whip for a few minutes to make it smooth and creamy.
- The butter is ready to use.
- You can plate it into a dish, put it in a ziploc or piping bag and pipe it onto cornbread muffins, or store in the freezer for later use.
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