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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  1. 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.

  2. 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!

  3. 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!

  4. 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!

  5. 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!


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