Great recipe, terrible photography 🙂
These are both my mom’s recipes and, like everything from my mother’s kitchen, they taste fabulous and comfort the soul.
This coming week, I’ll be making cornbread and honey butter for a chili potluck at my place, but this is also one of my favorite side dishes when I’m bringing meals to loved ones experiencing loss, illness, or a new baby.
To make Honey Butter, simply blend together:
- 1 stick of softened butter
- 2 Tablespoons of honey
- 1/8 teaspoon cinnamon (be careful not to overdo!)
- 1/8 teaspoon vanilla
First, combine dry ingredients in a bowl:
- ½ cup cornmeal
- 1 ½ cups flour
- 2/3 cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
Next, mix wet ingredients together in a small bowl:
- 1/3 cup oil
- 3 Tablespoons melted butter (it helps to chill it a bit after melting)
- 2 eggs
- ¼ cup milk
Finally, thoroughly combine dry and wet ingredients, then pour into a greased 8 X 8 square pan. Bake in preheated oven at 350o for about 30 minutes. If you’re doing muffins instead, check them after 18 – 20 minutes.