2/3 cup milk
2 tablespoons unsalted butter
Honey Butter Ingredients
3/4 cup salted butter
1/4 cup Nature Nate’s® Raw & Unfiltered Honey
1/2 teaspoon vanilla extract
Heat oven to 450°F. Place cast-iron skillet in oven for 8-10 minutes to preheat.
Combine Martha White® Buttermilk Cornbread Mix, milk and stir until smooth. Add butter to hot skillet, let melt and swirl around to coat, then add in cornbread batter.
Bake for 18 to 22 minutes or until top is golden brown. Serve with Honey Butter.
For Honey Butter: Combine softened butter, honey and vanilla extract in a mixing bowl. Stir until smooth and enjoy with cornbread. Store wrapped tightly in the refrigerator.