Cornbread and Honey-Butter

Whole grain, easy to make, and really yummy.  Kids love this, particularly if you give them honey butter to dip it in. I love it too.

Follow this link to the recipe:

Cornbread and Honey-Butter

·         ¾ cup flour (white or whole wheat)

·         ¾ cup cornmeal

·         1Tblsp baking powder

·         1 tsp salt

·         ¼ cup melted butter

·         1 egg

·         1 cup milk

·         2Tblsp honey

Topping

·         2Tblsp soft butter

·         2 Tblsp honey

Night before:

  

Mix first 4 ingredients in bowl and cover on counter.  Put butter in a glass measuring cup.  Mix egg, milk and honey in a small bowl, cover and refrigerate.

Set oven to come on at 425 degrees about a half hour before you wake up.

Grease 8 inch square pan.

Put butter and honey into a small bowl, cover and leave out on counter.

Next morning:

Melt butter in microwave, stir into dry ingredients.  Stir into dry ingredients, then add wet ingredients.  Stir until barely mixed.  Spoon into prepared pan.

Bake at 425 degrees for 20 minutes, while you shower and dress.

Vigorously mix butter and honey until smooth.  Serve.

NOTES:

·         Can use cornbread mix – I like Marie Callendar, but Jiffy Mix is fine too

·         If you use a 9X9 pan instead, check at 15 minutes for doneness.

·         I use more honey and butter than I call for here – LOVE the taste.