There are lots of good cornbread recipes out there but I really like this one and have been making it for quite a while. But what makes it extra special is the honey butter! Yum. And if you have any honey butter left over, my husband likes putting it in his oatmeal.
3 cups flour
- 1 cup cornmeal
- ½ cup sugar
- 8 teaspoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 2 eggs
- ½ cup vegetable oil
Mix all together and pour into greased 13×9 pan. Bake at 400 for approximately 15 to 20 minutes. When done (toothpick should come out clean), smear top with butter.
Instead of a 9×13 pan of cornbread, make cornbread muffins. Fill muffin tins approximately 2/3 full. Bake at 400 for about 10 to 12 minutes. Toothpick inserted in center of muffin should come out clean. Makes 24 muffins (or you can cut the recipe in half and just make 12 – that’s what I usually do).
- ½ cup butter or margarine, softened
- ¼ cup honey
Mix together thoroughly (I have the best luck with my hand held mixer). Best if you mix it about 8 hours in advance. It gives the flavors time to really blend. Don’t use “diet” margarine. The honey and butter don’t blend as well. It still tastes okay but doesn’t
look as creamy.