Monday, November 2, 2009

Perfect Cornbread & Honey Butter

I always like to make a Halloween home-made dinner before we go out
Trick-or-Treating with the kids.
I figure the kids will be getting enough junk food, so I want to make sure they get something healthy in their stomachs before they head out the door.
This year I made my all -time favorite Turkey Chili recipe found here.
To go with the chili I made this Perfect Cornbread and Honey butter.
My family loved this cornbread. I am picky about cornbread. I do not care for cornbread that is dry or crumbly. This cornbread is very moist and flavorful. This is my new go-to cornbread recipe.
And the honey butter is to die for! The best honey Butter I have ever made. We had a lot of the honey butter left over, and are now using it in place of butter on our toast. So good!
Thanks to Melanie over at My Kitchen Cafe for her delicious recipes.

Perfect Cornbread & Honey Butter
from My Kitchen Cafe

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 minutes.
(You can double in a 9 by 13 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).


Melanie said...

Hey Jessica - I'm glad you liked this cornbread recipe. Your Chicken Alberghetti is on the menu for next week. Can't wait!

bridget {bake at 350} said...

Is that the secret to Honey Butter? Marshmallow Fluff?!? OMG...sounds so good!

First visit to your blog (I think)'s so cute! Love the colors!