Serves 12 mini loaves or 24 muffins and ⅔ cup (150 ml) Honey Butter
1½ cups (375 ml) buttermilk
¾ cup (175 ml) unsalted butter, melted
3 eggs
1¼ cups (310 ml) granulated sugaR
1¾ cups (425 ml) medium-ground yellow cornmeal
¾ tsp (4 ml) baking soda
¾ tsp (4 ml) kosher salt
1½ cups (375 ml) all-purpose flour
12 fresh thyme sprigs
½ cup (125 ml) unsalted butter, softened
3 tbsp (15 ml) liquid honey
1 tsp (5 ml) kosher salt


  1. Preheat oven to 350 F (180 C). Lightly grease twelve 4 x 2-in (10 x 5 cm) mini loaf pans. Alternatively use a couple of muffin pans with paper liners. Set aside.
  2. In a large bowl, combine buttermilk, butter and eggs. Whisk to blend.
  3. In a separate large bowl, sift dry ingredients, except thyme sprigs, until evenly blended. Add wet ingredients to dry ingredients and mix just until combined. Some remaining lumps are fine.
  4. Divide batter evenly among prepared loaf pans and top each with a sprig of thyme. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans on a rack.
  5. To make HONEY BUTTER: Mix butter, honey and salt in a small bowl until well combined. Cover and refrigerate until ready to serve. Can be refrigerated for a couple of days. Serve on warm cornbread. Can be refrigerated up to one week.
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