Monday, November 12, 2012

corn bread with honey butter.

Cornbread with Honey Butter from Heidi:


1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 T baking powder
1/2 tsp salt
1/3 cup oil
3 T butter, melted
2 eggs, beaten
1 1/4 cup milk

Honey Butter:

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

For the cornbread, add dry ingredients, make a well and add oil, butter, eggs and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8" square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9x13 pan.

For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

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