Cheddar Cornbread with White Truffle-Honey Butter
Memorial Day

Cheddar Cornbread

with White Truffle-Honey Butter

35 MIN
$9.99 Serves 2-4
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Vegetarian
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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

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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
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

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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