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Dine and Dish

Food blog with family recipes

October 25, 2011

Memories of Tippins {Recipe: Honey Butter Corn Bread}

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I can’t think of corn bread without thinking of Tippin’s restaurants. When I was younger, before living in Kansas City, my family would visit Kansas City quite often. Along with those visits usually meant lunch at Tippin’s, a restaurant known for their delicious pies. While everyone else would pour over the menu trying to decide which kind of pie to get for dessert, I would get giddy with excitement over their sweet corn bread served with delicious honey butter. I’ve always had a hard time considering corn bread as anything other than dessert. I know it is perfectly acceptable to eat alongside a bowl of soup (I always ordered the French Onion at Tippin’s) or a pot of hot chili, but to me, corn bread is just as delicious of a sweet treat at the end of the meal as any cake or pie I could have. The gorgeous Maple Corn Bread picture in the November 2011 issue of Real Simple Magazine, glistening with a sweet glaze, did me in. I knew as soon as I read it that I wanted to make corn bread but instead of using maple syrup as the glaze, I did a simple honey butter. The first bite immediately took me back to sitting around the table at Tippin’s with my family, me snacking happily on corn bread while they devoured their slices of pie. Soup and corn bread season is upon us.. or if you are like me… corn bread and more corn bread season. Whether you choose it along side your favorite cup of soup or as dessert, enjoy! Recipe: Honey Butter Corn Bread (barely adapted from Real Simple Magazine

    • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan

 

  • 2 cups all-purpose flour, spooned and leveled

 

 

  • 2 cups cornmeal

 

 

  • 2 tablespoons baking powder

 

 

  • 1 teaspoon baking soda

 

 

  • 1 teaspoon kosher salt

 

 

  • 2 cups whole milk

 

 

  • 4 large eggs

 

 

  • 3/4 cup honey

 

 

1. Heat oven to 425° F. Butter a 9-by-13-inch baking pan. 2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the honey, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix). 3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. 4. Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of honey After removing the corn bread from oven, brush with the honey butter mixture. Cool completely in the pan, then cut into pieces.

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Filed Under: Bread, Previous Tagged With: Bread, corn bread, fall food, food, honey butter, recipe

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Comments

  1. Heather | Farmgirl Gourmet says

    October 25, 2011 at 5:50 pm

    YUM! Sounds fantastic. I love a great cornbread recipe!!

    Reply
  2. bridget {bake at 350} says

    October 25, 2011 at 5:53 pm

    Cornbread is so comforting! And with HONEY butter?!? *sigh*

    Reply
  3. Natalie says

    October 25, 2011 at 5:54 pm

    I totally love corn bread, too, especially with soup and warm, comfort, winter foods. I will definitely be trying this one.

    Reply
  4. Amber Shea @Almost Vegan says

    October 25, 2011 at 6:03 pm

    Tippin’s chocolate cream pie with the little chocolate shavings is a stand-out memory from my childhood 🙂

    Reply
    • Kristen says

      October 25, 2011 at 6:08 pm

      Their French Silk? Yes it is indeed. It is the only thing that I would get *if* I didn’t choose corn bread 🙂

      Reply
  5. Amy says

    October 25, 2011 at 6:06 pm

    Oh…I can almost taste it! I’ve got to try this soon, with the next batch of whatever. Cornbread goes with anything I think.

    Reply
  6. Amanda says

    October 25, 2011 at 6:19 pm

    Its gorgeous Kristen… makes me want to run buy a Real Simple!

    Reply
  7. Bev Weidner says

    October 25, 2011 at 6:20 pm

    I’ve actually never been to Tippins! Can you believe that?

    But I CAN say that this corn bread is going to end up in my mouth sooner than later.

    Reply
  8. Estela @ Weekly Bite says

    October 25, 2011 at 6:32 pm

    I love cornbread. I haven’t made it in ages. This looks delicious 🙂

    Reply
  9. Cookbook Queen says

    October 25, 2011 at 6:47 pm

    I am a sweet cornbread girl too…when I was a waitress, we had cheddar jalapeno cornbread muffins that everyone went crazy over. No thanks!! I’ll take mine sweet any day.

    And your photos are killin’ me! So beautiful.

    Reply
  10. Jen at The Three Little Piglets says

    October 25, 2011 at 7:54 pm

    Those are the best kind of recipes – the memories just make you feel all warm and cozy.

    Reply
  11. patsy says

    October 25, 2011 at 8:19 pm

    I pulled that same recipe from Real Simple! So happy to hear that it is similar to what Tippins served! Now, I realy can’t wait to try it!

    Reply
  12. Cassie//Bake Your Day says

    October 25, 2011 at 8:25 pm

    I remember coming to Tippins in Kansas City before I lived here too. This cornbread sounds delicious…I love nostalgic food!

    Reply
  13. MikeVFMK says

    October 25, 2011 at 8:26 pm

    I’ve had this thing for cornbread since way back. I first had it out for a meal at a fried chicken restaurant on the side of a plate of crispy chicken and mashed. I’ve been hooked ever since. And with honey? Hello! Instant tea time/dessert!

    Reply
  14. Cassie says

    October 25, 2011 at 8:27 pm

    I remember eating at Tippins when I was a kid, before I lived in Kansas City! I don’t think I remember eating the cornbread because I was always so concerned with getting to the French Silk pie. This cornbread does sound amazing, though. I love nostalgic food!

    Reply
  15. Alison says

    October 25, 2011 at 8:44 pm

    Tippins! I had a cousin that worked there and she would always bring their pies for our holiday gatherings. They were wonderful.

    Reply
  16. Ash says

    October 25, 2011 at 9:08 pm

    you totally got me wanting to make this!! I’m so doing it tomorrow!!

    Reply
  17. Julie says

    October 25, 2011 at 9:27 pm

    Tippins was a childhood favorite of mine as well. Any of the pies with chocolate. I still have some tins in my cabinet with their name in them. Thanks for the memory!

    Reply
  18. Brian @ A Thought For Food says

    October 25, 2011 at 9:52 pm

    I’ve never been a huge fan of corn bread… but I just think I haven’t had the good stuff. This, however, looks wonderful and I can only imagine how good it tastes with that honey butter in it!

    Reply
  19. Winnie says

    October 26, 2011 at 1:13 am

    It looks and sounds really delicious.
    I think I’m gonna try to make it in the next few days.
    Thanks

    Reply
  20. Sylvie @ Gourmande in the Kitchen says

    October 26, 2011 at 1:58 am

    I tend to like my cornbread on the sweeter side too, with butter and jam for breakfast sometimes. But with honey butter! Mmm…..even better.

    Reply
  21. Maria says

    October 26, 2011 at 6:31 am

    Great side dish to any Fall meal! Or I could eat the entire pan all by itself:)

    Reply
  22. Kristi says

    October 26, 2011 at 9:58 am

    Loved Tippin’s cornbread – it was dessert for me as well! Thanks for the stroll down memory lane! And cornbread is great for breakfast or with soup/chili or really anytime!

    Reply
  23. Rachel @ Not Rachael Ray says

    October 26, 2011 at 10:04 am

    This looks so good! I always make the cornbread off the back of the cornmeal package but this is probably (read: DEFINITELY) way better!

    Reply
  24. Alison Moore Smith says

    October 26, 2011 at 11:40 am

    We’ve had cornbread twice in the past week. Yum! My favorite way to make it is with coarse ground cornmeal.

    Reply
  25. Kasey says

    October 26, 2011 at 1:07 pm

    Wow, this looks better than any cornbread I’ve ever seen!

    Reply
  26. Sara B. says

    October 26, 2011 at 7:41 pm

    Ive never considered corn bread in a dessert way, but the honey with this sounds fantastic.

    Reply
  27. Joyce Steuernagel says

    October 26, 2011 at 7:42 pm

    Oh yes Tippins which started out Pippins. They did our holiday baking. When you ordered pies you were giving an exact time to pick up your pies. I remember going in there and pies being in stacks to the ceiling everywhere.

    Reply
  28. TidyMom says

    October 27, 2011 at 8:06 am

    Do you know that cornbread is a food I can’t stand, even the smell makes me sick……but I have to say this picture and recipe is really tempting me to give it a try- Steve loves it and I wont make it.

    Reply
  29. Patricia Scarpin says

    October 27, 2011 at 11:16 am

    Kristen, what a lovely shot! So beautiful. I have yet to try making corn bread – yours looks so delicious!

    Reply
  30. Lauren from Lauren's Latest says

    October 27, 2011 at 11:35 am

    This is my kind of comfort food! Delicious!

    Reply
  31. Garry says

    October 27, 2011 at 11:39 am

    I live in Tucson. We make an hour and a half drive to get up to the top of Mt. Lemmon (the southern most ski resort in the US). We hike and then eat at the only restaurant there which services honey cornbread with maple butter on the side. It’s worth the 3 hour round trip. I’m going to try this and whip up some maple butter on the side. Yum.

    Reply
  32. CouponClippingCook says

    October 28, 2011 at 1:09 am

    Wow, this looks so good. I would totally fill up on this and be too full to eat the rest of the meal.

    Reply
  33. TidyMom says

    October 28, 2011 at 12:29 pm

    I think I need to make this as a surprise for Steve this weekend!

    Reply
  34. Lisa B says

    November 3, 2011 at 8:56 pm

    I’m making this to go along with our BBQ Chicken tonight, potato salad and baked beans. A summer-ish meal in Fall. Gotta love it! Great recipe. Have you noticed that you call for 3/4 cup honey in the ingredients and in the directions it says “add 1/2 cup MAPLE SYRUP”…..thankfully I figured it out and added 1/2 cup honey instead. Just wanted to let you know. Thanks for sharing!

    Reply
  35. Meg says

    November 19, 2011 at 7:17 pm

    How many servings does this make?

    Reply
    • Kristen says

      November 19, 2011 at 7:26 pm

      Hi Meg –
      It makes about 16 smallish pieces (or 8 big pieces!)

      Reply
  36. Natalie says

    November 30, 2011 at 8:41 pm

    Made it. Loved it. You rock!

    Reply
  37. Karl Sikarskie says

    January 15, 2012 at 4:03 pm

    Common and Drake,has reminded me of some classic hip hop artist behaviour. some new hip hop artistsjust don’t have that edge that classic hip hop artists had.

    Reply
  38. Alisa says

    July 24, 2012 at 3:56 pm

    This is in the oven right now! I broke recipe follower rule #1, and didn’t read the whole recipe through. I started pouring it into my pan and thought whoa there is a lot of batter still.. So I got a batch of muffins going too! I’d wait until it’s done to say it was good but I’ve licked enough spoons to know it’s just fine =)

    Reply
  39. becki says

    December 25, 2014 at 1:24 pm

    I have made this several times and it is always delicious. I have passed the recipe on to a few people because they have loved it so much. I’m making it again right now to eat with chili. Yummy!

    Reply
    • Kristen says

      December 25, 2014 at 2:43 pm

      Oh I am so glad and really appreciate you coming back and letting me know! Thanks so much, Becki!

      Reply
  40. Debbie says

    December 30, 2015 at 8:29 am

    The cornbread is ok but definitely no comparison to Tippins. Not even close, sorry. Wish I had Tippins recipe though.

    Reply

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If you’re interested in the recipe you can find the link currently in my profile. Enjoy!!
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