There is absolutely nothing wrong with classic cornbread—it’s my preferred bread side dish because of how easy it is, and it’s always a crowd-pleaser; however, with everything in life, there’s always room for improvement. Adding peanut butter to your cornbread might not be something you’ve considered before, but I highly encourage you to try it. The peanut butter is subtle, but makes the nuttiness of the cornmeal really stand out. It keeps the cornbread from being one note, and really amplifies the overall flavor without being overpowering. The cornbread has just a slight sweetness to it, but is still great served alongside a bowl of homemade chili or a pile of fried chicken. It’s also incredible toasted in a skillet for a few minutes as an afternoon snack.
I love serving an easy homemade honey butter with classic cornbread, but it really shines as a topping here. It adds a sweet touch alongside our warmed peanut butter drizzle—I highly recommend the extra step of making both.
Storage:
The cornbread can be stored in an airtight container at room temperature for up to 3 days. The butter can be made 1 week ahead and stored tightly wrapped in the refrigerator.
Did you try making this? Let us know how it went in the comments!
