Cornbread With Honey Butter
Ingredients:
Cornbread:
1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. flour
1 c. cornmeal
1/4 tsp. salt
Honey Butter:
1/4 c. butter
2 Tbsp. honey
1 Tbsp. marshmallow fluff
Cornbread:
Step one:
Preheat oven to 375°F and grease an 8×8 inch pan.
Step two:
Cream together softened butter and sugar in a mixer until the mixture reaches a fluffy, smooth consistency.
Step two:
Mix in eggs. Add buttermilk and baking soda until incorporated. Add flour, cornmeal, and salt. Be careful not to overmix the batter. Spread the batter into the greased pan.
Step three:
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
This is best served warm with the honey butter and chili *see my chili recipe here*
Honey Butter:
In a small bowl, combine softened butter, honey, and marshmallow fluff. Use a whisk to whip the mixture until it becomes light and fluffy.
- Note: I recommend doubling this recipe as it tends to go quickly!