The Humpherys Family

ZZ Cornbread and Honey Butter GET CARD

Recipe Added:  11/13/2011 
1/3 cup oil 
3 Tbsp butter, melted 
2 eggs, beaten 
1 ¼ cup milk
½ cup cornmeal 
1 ½ cup flour 
2/3 cup sugar 
1 Tbsp baking powder 
½ tsp salt

Honey Butter
2 sticks butter, softened 
1/2 cup honey 
1/2 cup marshmallow fluff
 Version Two {CCravings}
1 cup melted butter
1 1/4 cups sugar*
4 eggs
2 cups buttermilk
1/2 tsp vanilla
2 cups corn meal
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

*1 1/4 cups for "sweet", 1 1/2 cups for cake-like sweet
Preheat oven to 350°F. Mix oil, butter, eggs, and milk, set aside. Combine dry ingredients, make a well and add wet ingredients into center. Stir until just mixed (batter will be runny). Bake in greased 9x9 pan 35 minutes. This doubles perfectly for a 9x13 pan. 

Honey Butter: Whip all with electric mixer and serve softened (can be refrigerated and softened).

Version Two
Preheat oven to 350°F. Lightly grease a 9x13 pan. In a large bowl, whisk together butter and sugar. Add eggs and mix well. Add buttermilk and vanilla and stir until combined. In a separate medium bowl, whisk together all dry ingredients. Pour into buttermilk mixture and fold together then stir just until flour is moistened (batter will be lumpy).

Pour batter into prepared pan and bake 25-30 minutes or until a toothpick inserted comes out clean. Cool 10 minutes before serving. Store in an airtight container and reheat individual servings 15 seconds, served with warm honey and butter.
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