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Cornbread and Fluffy Honey Butter
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Description
Food snobs, look away! The honey butter has a rather unique ingredient, but I tell you what, I’ve never tasted a honey butter more fluffy and delicious than this one.
And the cornbread? Moist and perfect. Enough said.
Ingredients
- ½ cups Cornmeal
- 1-½ cup Flour
- ⅔ cups Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- ⅓ cups Oil
- 3 Tablespoons Butter, Melted
- 2 whole Eggs, Beaten
- 1-¼ cup Milk
- FOR HONEY BUTTER:
- 2 sticks Butter, Softened
- ½ cups Honey
- ½ cups Marshmallow Fluff
Preparation
Mix dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny, but don’t be alarmed!). Bake in an 8″ square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9×13-inch pan.
To make honey butter, whip honey butter ingredients together with an electric mixer and serve at room temperature (can be refrigerated and softened).
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