Fresh Corn Cornbread with Honey Butter

Fresh Corn Cornbread with Honey Butter

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 40 minutes


For the fresh corn cornbread:
3/4 cup medium grind cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 large eggs
3/4 cup buttermilk
3/4 cup corn (kernels from 1 cob or frozen corn is fine too)
½ cup unsalted butter, melted

For the honey butter:
2 tablespoons unsalted butter, melted
2 tablespoons honey

Special Equipment:
Aroma Multi-cooker


1. Make the cornbread batter:
In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and
sea salt.

In a separate bowl, combine and stir the eggs, milk, and buttermilk.

Pour the wet ingredients into the dry ingredients then stir just to combine. Fold in the corn and melted butter until completely mixed.

2. Bake the cornbread:
Spray the inner pot of the Aroma multi cooker with pan spray then add the cornbread batter.

Level the cake with a rubber spatula.

Close the lid and press the CAKE function. It will take about 40 minutes.

3. Remove and cool:
Once the cake cycle is complete, carefully remove the inner pot.

Let cool for 10 minutes before unmolding the cornbread to a serving plate.

Whisk together the melted butter and honey and drizzle over the top of the warm cornbread. Enjoy!