Cornbread and Whipped Honey Butter
This is not a sweet cornbread; but you can add a couple more tablespoons of sugar if you would like to do so. Also you do not have to use Splenda -you can use all granulated sugar.
The Honey Butter is delicious! No one would guess that it is made with marshmallow fluff. You don't taste the marshmallow, but it gives it a light consistency. It is also great on the Whipping Cream Biscuits I posted.
1 call purpose flour
1/4 cgranulated sugar
1 Tbspbaking powder
1/3 cvegetable oil
3 Tbspbutter, melted
2 largebeaten eggs
1 1/4 cmilk
WHIPPED HONEY BUTTER
2 stickbutter, softened
1/2 cmarshmallow fluff
How to Make Cornbread and Whipped Honey Butter
- Cornbread: Combine all dry ingredients. Make a well in the middle; then add butter, oil, milk and beaten eggs. Stir until just mixed (Don't over mix.).
- Heat a greased 8"x8" square cake pan in a preheated (350 degree) oven. Pour batter into the hot cake pan.
- Bake at 350 degrees for 30 - 35 minutes (When a cake tester or toothpick is inserted in the center and comes out clean -the cornbread is done. Don't over-bake, or it will be dry.
If possible, serve warm -yummy with the Whipped Honey Butter slathered on a warm piece.
- Whipped Honey Butter: Whip together the softened butter, honey and marshmallow fluff. Serve at room temperature with the cornbread. This is also delicious on the Whipped Cream Biscuits (I have posted on this site.).
You can refrigerate left-overs of the honey butter. Let it come to room temperature before serving.