Buttermilk Cornbread and Honey Butter

I made a delicious BBQ Wagon Wheel Stew tonight – to go with it, what could be more perfect that crusty golden buttermilk cornbread topped with honey butter?

Buttermilk Cornbread & Honey Butter

Buttermilk Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk*
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Stir buttermilk into mixture in pan. Stir in cornmeal, flour, baking soda and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. After removing from oven, spread a thin layer of honey butter over surface of cornbread while still in the pan. Serve warm with honey butter.

*If you don’t have any buttermilk, substitute “sour milk” – mix 1 C milk with 1 1/2 T fresh lemon juice. Allow to stand while you prepare other ingredients. Milk will thicken to the consistency of buttermilk or a runny yogurt.

Honey Butter

3/4 cup butter, room temperature
1/4 cup honey
1. In a small bowl mix butter and honey until smooth.

BBQ Wagon Wheel Stew

We came back from sunshine and 80 degrees yesterday and woke up this morning to blustery rain and a chilly temperature of 55. Seemed like a good night for stew. My daughter saw wagon wheel pasta at the store our last trip and has been begging for it ever since. This stew was the perfect solution to satisfy her wagon wheel craving and my desire for a hearty warm meal.

BBQ Wagon Wheel Stew

BBQ Wagon Wheel Stew

1 lb lean ground beef
1 onion, diced
2 C wagon wheel pasta, uncooked
1 can (14 1/2 oz) diced tomatoes
1 1/2 C water
2 cubes chicken bullion (or you could just use chicken stock instead of the water and bullion)
10 oz frozen peas
2 carrots, sliced
1/2 C barbecue sauce (I love Sweet Baby Ray’s)
Salt and pepper to taste

1. Heat large skillet and cook onions over medium heat until slightly soft. Add beef and cook until  well browned, about 5 minutes. Drain any fat.
2. Dissolve bullion in water then add to skillet along with pasta, tomatoes, peas, carrots and barbecue sauce. Bring to a boil.
3. Reduce heat to low;  cover and simmer 15-20 minutes or until pasta is tender, stirring occasionally. Season with salt and pepper.

I served this up with warm Buttermilk Cornbread and Honey Butter. Mmmmmm.

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