Cornbread with Honey Butter
A Southern American Staple Perfect for Thanksgiving
This week’s recipe is a simple technique for a classic Southern-style cornbread. If you haven’t made cornbread before, you’ll be shocked at just how easy it is. This also makes an excellent Thanksgiving side dish— let me know if you make it this week!
When it comes to sourcing, there are a few things to note. First and foremost— good cornbread comes from good cornmeal. There’s a world of difference between the flavor you’ll get from an heirloom corn varietal vs. generic industrial corn. My favorite sources are Marsh Hen Mill, Anson Mills, and Barton Springs Mill. If you’re looking to source something ASAP, Marsh Hen Mill has some limited options available on Amazon that will ship in time for Thanksgiving.
It’s also important to use whole milk buttermilk— reduced-fat alternatives are really just reduced-flavor alternatives at the end of the day. Finally, get the best pork fat you can find. Check out Fatworks if you’re looking for an option you can buy online.
If you’ve got any questions, shoot them over. I’m going to start a chat in the Substack app for this post. If you have the app, feel free to pop in there.
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