Dine and Dish

Food blog with family recipes

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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Comments

  5. Amy says

    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.

  7. Bev Weidner says

    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.

  9. Cookbook Queen says

    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.

  11. patsy says

    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!

  13. MikeVFMK says

    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!

  14. Cassie says

    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!

  15. Alison says

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

  17. Julie says

    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!

  22. Kristi says

    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!

  27. Joyce Steuernagel says

    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.

  28. TidyMom says

    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.

  31. Garry says

    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.

  34. Lisa B says

    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!

  38. Alisa says

    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 =)

  39. becki says

    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!

  40. Debbie says

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

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