Jan 19, 2016

Cornbread and Honey Butter

From one of my favorite food blogs, Mel’s Kitchen Café.

Cornbread
1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cup milk

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 9 x 13-inch pan.

Honey Butter
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
1 teaspoon vanilla extract (This is a modification. You could also add a little cinnamon.)

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