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.
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
- 1/2 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.