Creamy Cornbread with Honey Butter
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes
Corn bread tastes best straight from the oven. And don’t skip the honey butter! There’s nothing better than honey butter melting into warm corn bread, except maybe honey butter melting into a toasted English muffin!
The cornbread recipe is pictured with my Chicken Tortilla Soup.
Preheat oven to 350ºF. Spray an 8x8-inch baking pan with cooking spray. In a large bowl combine the corn meal and sugar. In another bowl combine the eggs, oil, sour cream and buttermilk; whisk until well blended. Add the egg mixture to the dry ingredients; mix until combined. Pour into prepared pan. Bake 25- 30 minutes or until lightly golden brown. Cool slightly.
To Serve: Cut into squares; serve warm with Honey Butter.
Mix softened butter and honey together. Serve with warm cornbread.
|Yield:||one 8x8-inch pan|
1 ½ cups self-rising corn meal
2 tablespoons sugar
¾ cup canola oil
1 cup sour cream or plain low fat (not fat free) yogurt
1 cup buttermilk
1¼ cup butter, softened
½ cup honey
to you by Amy Tobin
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