DIY Full Belly Farms Cornbread

Thanks to the heirloom blue corn mix from Full Belly Farm, this simple cornbread comes together in minutes and makes the perfect holiday side dish. Serve with leftover cultured butter and honey!

What You Get
Cultured butter
Buttermilk
Eggs
Honey
Full Belly Farm Hopi Blue Cornbread Mix

What You’ll Need
9x13 pan

Makes 6-8 servings

Active Time: 5 mins
Total Time: 25 mins

Step 1
Preheat the oven to 350 degrees. Melt 6 tablespoons butter in the microwave and let cool for a few minutes. Add 1.5 cup buttermilk, the melted butter, 3 eggs, and ¼ cup of honey to a large bowl. Mix gently with a fork, and add the cornbread mix, folding in with your hands or a fork. Careful not to mix it too much, overworking the flour can make for a tougher cornbread!

Step 2
Rub a 9x13 pan with butter, making sure to get every corner heavily. Pour in the batter and settle it evenly before putting it into the oven for about 40 minutes. When done, the cornbread will be golden on top, and pass any “cake” or knife test by sticking in a knife and checking for any moist batter sticking to the blade. 

Step 3
Let cool for a couple of minutes, and remove from the pan or dig right it! Slather with the remaining cultured butter and drizzle with honey, or serve alongside your dinner and eat the leftovers for breakfast!

Contains: milk, eggs, wheat.