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Bloody Butcher Cornbread with Bourbon-Honey Butter

A drawing of Bloody Butcher Cornbread with Bourbon Honey Butter on a saucer along with Beef and Bourbon Stew in a bowl on a blackboard with on a blackboard background.

Print Recipe (PDF)

Featured in Season 2, Episode 5

Cook time: Approximately 25 minutes 


  • 1.5 cups cornmeal (preferably Jeptha Creed Bloody Butcher)  
  • ¾ cup all-purpose flour  
  • 1 tbsp baking powder  
  • ½ tsp kosher salt   
  • 1 egg  
  • 1 stick unsalted butter, melted   
  • 1 cup milk  
  • ¼ cup honey   

Bourbon-Honey Butter 

  • 1 stick room temperature unsalted butter  
  • 1 tbsp honey  
  • 1 tbsp Bourbon plus additional to taste  
  • Maldon salt for serving   



Preheat the oven to 400°. Grease an 8×8 cake pan with butter and set aside.   
Place the melted butter in a large mixing bowl and add the milk, egg, and honey. Whisk to combine. Add the cornmeal, flour, baking powder, and kosher salt to the same bowl and whisk together. The cornbread batter will be quite thick. Transfer the batter to the cake pan and bake for 25 minutes until the cornbread is set and slightly brown on top. Serve warm with Bourbon-honey butter.  
Bourbon-Honey Butter  

Combine the room-temperature butter with the honey and Bourbon. Taste and add additional Bourbon if desired. Garnish with Maldon salt and serve with warm Bloody Butcher Cornbread.