Traditional cornbread gets an irresistible upgrade with the savory, smoky depth of McCormick® Culinary Sweet & Smoky Naturally Flavored Black Currant Seasoning. Serve with house-made black currant and honey compound butter for a next-level menu addition that’s sure to delight.
As Featured in the 2026 Flavor Forecast, Black Currant is our 2026 Flavor of the Year.
Ingredients
Compound Butter
1/2 cup (1 stick) Unsalted Butter, Cold, Divided
4 tsp. McCormick Culinary® Sweet & Smoky Naturally Flavored Black Currant Seasoning
Cornbread Scones
1 1/2 cups All-purpose Flour
1/3 cup Sugar
2/3 cup Cornmeal
2 tsp. McCormick Culinary® Sweet & Smoky Naturally Flavored Black Currant Seasoning, divided
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
4 tbsp. Unsalted Butter, Cut into cubes
1 cup Shredded Cheddar Cheese
1/2 cup plus 2 tbsp. Buttermilk, Divided
Procedure
1. For the Compound Butter, mix butter and Black Currant Seasoning in small bowl until well blended. Cover; set aside until ready to serve. (Butter can be stored in airtight container in refrigerator up to 2 weeks.)
2. For the Cornbread, place flour, sugar, cornmeal, baking powder, baking soda and 1 teaspoon of the Black Currant Seasoning in food processor. Pulse to mix. Add butter; pulse until mixture resembles coarse crumbs. Add Cheddar and 1/2 cup of the buttermilk. Pulse briefly, about 4 to 5 times, just until mixture comes together.
3. Line large baking sheet with parchment paper. Turn dough out onto lightly floured work surface. Shape into 1-inch thick rectangle. Cut in half lengthwise, then cut into about 16 triangle-shaped scones.
4. Arrange on baking sheet about 1 to 2 inches apart. Brush tops with remaining 2 tablespoons buttermilk. Sprinkle with remaining 1 teaspoon Black Currant Seasoning. Cover with plastic wrap. Refrigerate at least 1 hour or up to overnight.
5. When ready to bake, preheat oven to 375°F. Bake scones 20 minutes until golden brown. Serve Cornbread Scones with Compound Butter.
Serves 16
