An amazing recipe for honey butter that is great spread on cornbread, waffles, muffins and more! Listen to the audio recipe using the player below (includes the recipe for Buttermilk Cornbread)
¾teaspoonFlake Sea Salt (like Maldon) * see notes if subbing other salt
Instructions
In a small bowl with a spoon or spatula mix together the salted butter, honey and flake salt until the honey is incorporated into the butter completely.
12 tablespoon Salted Butter, 2 ½ tablespoon Good Quality Honey, ¾ teaspoon Flake Sea Salt
Sprinkle extra flake salt on the top and drizzle on a little extra honey.
Serve a room temp so it is spreadable. Great with cornbread, muffins, waffles, and more!
Storing
Can be stored for a few days in a covered container at room temp. To keep longer keep in the fridge, up to 2 weeks. - Remove from the fridge for at least an hour to soften before serving.
Video
Notes
SALT: if you are going to sub kosher salt for the Flake Salt start with ¼ teaspoon and add more per your taste. (Kosher salt will be much saltier than flake salt.) I do not recommend subbing iodized table salt in this recipe.VARIATION: add a pinch of cinnamon for a delicious twist.CORNBREAD RECIPES: