Wednesday, July 20, 2011

Cornbread and Honey Butter



I found these recipes over at Mel's Kitchen Cafe, and they are both the best cornbread and the best honey butter I have tried. I adapted the cornbread recipe slightly, and also found that it took less time to bake in my oven. The honey butter recipe I cut in half, and there was plenty for our family of 8. We've been eating the leftover on toast this morning. :)


Cornbread
--adapted from Mel's Kitchen Cafe

1/2 c. yellow cornmeal
1 1/2 c. self-rising flour
2/3 c. sugar
1/3 c. canola oil
3 T. butter, melted
2 eggs, beaten
1 1/4 c. milk

Preheat oven to 350. Whisk cornmeal, flour and sugar together and form a well in the center. Add oil, butter, eggs and milk. Whisk together until all flour mixture is moistened. Bake in a greased (bottom only) 9 inch square baking pan for 30 minutes, or until a pick inserted in the center comes out with a few moist crumbs. You can double this recipe for a 9x13 pan.

(The BEST) Honey Butter
--from Mel's Kitchen Cafe (halved recipe)

1 stick of butter, softened
1/4 c. honey
1/4 c. marshmallow fluff

Whip all ingredients together with an electric mixer until light and fluffy. Serve.

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