Blueberry Cornbread With Ginger-Honey Butter
It’s totally acceptable to eat this cake for breakfast because it’s just cornbread, right? Cooking the “cake” in a large cast iron skillet imparts super crusty delicious edges and prevents the blueberries from sinking in the batter. Speaking of blueberries, if you’re making this cake during the wintertime, frozen blueberries can be substituted for fresh. A note on compound butter: if you have leftovers, transfer it to a sheet of wax or parchment paper, shape it into a log, and roll it up. You can store it in the fridge and cut off slices when you need it.
Recipe Summary test
Make the Butter:
- Combine butter, honey, ginger, and salt in a medium bowl and stir until smooth. Serve with warm cornbread.