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 youre 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.
1 lb. butter, softened
2 Tbsp. honey
1 Tbsp. salt
1 Tbsp. freshly chopped thyme
2 Tbsp. honey
1 Tbsp. salt
1 Tbsp. freshly chopped thyme
This article appears in January 2013.