This past weekend, we headed north to our hometown, Ely. Ely is a small town in northern Minnesota known for its beauty and direct access into the BWCAW (Boundary Waters Canoe Area Wilderness). Growing up there was a wonderful experience and I miss being so close to the lake and peaceful wilderness. We travel there quite a bit but it gets more difficult to make the trek in the wintertime because of cold weather and snow. Since Christmas was the last time I was home, we decided to make the trip even though we knew we were going up against record snowfall measurements and near 20 below zero temperatures.
Cold weather aside, it turned out to be a beautiful weekend! I am lucky to have some extended family in Ely also, so a weekend at home usually turns into a big production. We spent the day Saturday out at my parent’s house. Ice fishing, snowmobiling, and a campfire in the snow. We even saw a moose running across the ice! After a long day in the cold, we all sat down together for some homemade chili, cornbread and honey butter.
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in medium-sized mixing bowl and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
½ cup salted butter
1 tablespoon honey
Take your butter out of the fridge and bring to room temperature. When the butter is soft enough, simply mix in a bowl with the honey until smooth. Place your butter into a butter dish or bowl and refrigerate for about 15 minutes. Serve with warm cornbread and enjoy!