Honey Butter Cornbread

Name: Honey Butter Cornbread
Ingredients: 2 cups all-purpose flour; 2 cups yellow ground cornmeal; 1/2 cup dark brown sugar; 1/2 cup granulated sugar; 2 tablespoons baking powder; 1/2 tsp salt; 1 - 14.75 oz can cream-style corn; 1.5 cups whole milk (room temperature); 1/2 cup sour cream (room temperature); 2/3 cup butter, melted and cooled (about 11 tablespoons); 2 eggs (room temperature); 1 tablespoon vanilla extract; 1/4 cup honey; 1 stick salted butter, partially melted (8 tablespoons); 1/3 cup quality honey** (I used local raw honey)

"The softest, most tender honey butter cornbread. It's glazed in honey butter, creamed corn and perfect for a bowl of chili and Thanksgiving...."

INGREDIENTS

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2 cups all-purpose flour

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2 cups yellow ground cornmeal

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1/2 cup dark brown sugar

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1/2 cup granulated sugar

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2 tablespoons baking powder

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1/2 tsp salt

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1 - 14.75 oz can cream-style corn

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1.5 cups whole milk (room temperature)

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1/2 cup sour cream (room temperature)

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2/3 cup butter, melted and cooled (about 11 tablespoons)

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2 eggs (room temperature)

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1 tablespoon vanilla extract

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1/4 cup honey

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1 stick salted butter, partially melted (8 tablespoons)

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1/3 cup quality honey** (I used local raw honey)

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