Tuesday, February 7, 2012

Cornbread with Homemade Honey-Butter

One great thing about living in the South, other than the beautiful weather, is that I'm constantly surrounded by wonderful Southern cooking.  Not only can you find great food within local restaurants, but many people down here are truly fantastic cooks!  Some even have their own homemade recipes that have been passed down throughout generations.  

In addition, have you ever noticed how incredibly comforting Southern cooking can be?  It just seems that a variety of great tasting dishes have originated in the South.  Due to this, there are many dishes I want to try out, but sadly have not (mostly due to time).  Once summer rolls around though, I plan to spend a lot of time in the kitchen, but for now, I've at least been experimenting and searching for the perfect cornbread recipe.  Oh boy, do I ever enjoy a slice or two of well-made cornbread!  It also seems to make a great side item for numerous Southern meals! 

After a few attempts at different cornbread recipes, I finally feel confident that I've found one worth sharing.  I'll definitely be using this recipe from now on!  The cornbread turned out both incredibly moist and delicious.  This made it very difficult not to eat all at once, especially with a side of the scrumptious homemade honey butter!

Cornbread with Homemade Honey Butter
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For the Cornbread-
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 Tbsp. baking powder
½ tsp. salt
1/3 cup vegetable oil
3 Tbsp. butter, melted
2 eggs, beaten
1 ¼ cup milk (I used skim)

For the Honey Butter-
2 sticks butter, softened
½ cup honey
½ cup marshmallow fluff

Preheat the oven to 350 degrees and coat an 8” square pan with cooking spray.  In a medium size bowl, add the cornmeal, flour, sugar, baking powder, and salt.  Whisk together until well combined.  Make a well in the center of the dry ingredients.  Add the oil, butter, eggs, and milk.  Stir together with a wooden spoon until just mixed.  (The batter will be very runny.  Don’t worry; it’s supposed to look like this.)  Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool on a wire rack.

In order to make the honey butter, add the softened butter, honey, and marshmallow fluff to a medium bowl and whip all together.  Serve at room temperature, but store in the refrigerator until ready to use.

Source: Mel's Kitchen Cafe


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