I have posted a cornbread recipe before, and although I still love that one, THIS one is even better! I have now been making this one a lot, in fact, I made it tonight to take to our ward's chili cook off and it was gone within seconds of me placing it on the table. The honey butter is a must with this, it is the best honey butter I have ever had! My family loves this cornbread. It is so good, in fact, I don't think I will ever have to make another recipe again!
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
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 35-40 minutes. This doubles perfectly for a 9X13-inch pan.
Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
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