Cheddar Cornbread with White Truffle-Honey Butter
Memorial Day

Cheddar Cornbread

with White Truffle-Honey Butter

35 MIN
$9.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. For a Memorial Day weekend treat, we're giving classic cornbread a rich, savory twist by mixing in melty cheddar cheese and topping it with fresh chives and a dollop of our new white truffle-seasoned butter (mixed with honey for a pop of sweetness).
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Cheddar Cornbread with White Truffle-Honey Butter
Title
  • 1 cup Cornbread Mix
  • 1 Pasture-Raised Egg
  • 1 bunch Chives
  • 2 tsps Honey
  • 2 oz White Cheddar Cheese
  • 2 oz White Truffle Seasoned Butter
  • ½ cup Sour Cream
  • 1 tsp Baking Powder
time-saving
tips & techniques
How To: Chop Herbs
step-by-step
instructions
1 Prepare the ingredients & make the batter

Remove the butter and honey from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 350°F. Grate the cheese on the large side of a box grater. Crack the egg into a medium bowl; add the sour cream and 2 tablespoons of water. Whisk to thoroughly combine. Add the cornbread mix and baking powder; stir until just combined. Stir in the grated cheese.

2 Bake the cornbread
Lightly grease an 8-inch square baking dish (or cast iron pan, if you have one). Transfer the batter to the baking dish; spread into an even layer. Bake, rotating the baking dish halfway through, 20 to 24 minutes, or until the cornbread is set and a toothpick inserted into the middle comes out clean. Remove from the oven; let cool about 5 minutes.
3 Make the truffle honey butter

Meanwhile, wash and dry the chives; thinly slice. In a bowl, combine the softened butter, honey, and half the sliced chives. Using a fork, mash until thoroughly combined. Serve the baked cornbread topped with the truffle-honey butter and remaining sliced chives. Enjoy!

Tips from Home Chefs

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Cheddar Cornbread

1 Prepare the ingredients & make the batter

Remove the butter and honey from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 350°F. Grate the cheese on the large side of a box grater. Crack the egg into a medium bowl; add the sour cream and 2 tablespoons of water. Whisk to thoroughly combine. Add the cornbread mix and baking powder; stir until just combined. Stir in the grated cheese.

2 Bake the cornbread
Lightly grease an 8-inch square baking dish (or cast iron pan, if you have one). Transfer the batter to the baking dish; spread into an even layer. Bake, rotating the baking dish halfway through, 20 to 24 minutes, or until the cornbread is set and a toothpick inserted into the middle comes out clean. Remove from the oven; let cool about 5 minutes.
3 Make the truffle honey butter

Meanwhile, wash and dry the chives; thinly slice. In a bowl, combine the softened butter, honey, and half the sliced chives. Using a fork, mash until thoroughly combined. Serve the baked cornbread topped with the truffle-honey butter and remaining sliced chives. Enjoy!

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