Preparation

• Place all of the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip for approximately 1 minute, or just until all of the ingredients are fully combined and the butter has slightly lightened in texture.

• Once the butter is whipped, keep it at room temperature until you’re ready to serve the cornbread. If you make the butter in advance, scrape it into a container with a tight-fitting lid and place it in the refrigerator, where it will keep for up to 1 week.