My husband & I had a Honey Corn Bread similiar to this while visiting Ohio, but I think mine is much better. Theirs was served in a small cast iron skillet, and I make mine in my mini loaf pan. They served it with a Honey Pecan Butter, and this is my intrepetation of both of their recipes. My husband loves both of them, and was eating the bread before he even had his dinner. His only comment was that perhaps one should be less sweet, but he does not care for sweets like I do. So use your own judgement. I love them both just the way they are with NO CHANGES. See if you agree,it is tasty & moist
1Preheat oven to 400 DEGREES F. NOTE: The only liquid in this recipe comes from the eggs & honey.
Spray a 8 unit mini pan with non stick cooking spray and set aside till needed.
2Pour melted butter into a medium size bowl, then add salt, honey, eggs, vanilla & butter flavoring. NOTE: SPRAYING MEASURING CUP FIRST WITH NON STICK COOKING SPRAY HELPS TO RELEASE HONEY MUCH EASIER WITHOUT STICKING to cup. Beat well to blend liquid ingredients.
3Add dry ingredients to a small bowl and stir to mix.
4Now add dry ingredients to wet ingredients then beat well to blend. Pour mixture equally into well greased or sprayed 8 unit mini loaf pan.
5Bake at 400 degrees F. for 15 to 20 minutes till golden brown.
6Remove from oven and serve while warm with Honey Pecan Butter.
7To prepare honey pecan butter, add softened butter to a small bowl then add cinnamon, honey and chopped pecans, blend together, and serve with warm bread.