• 6 Ratings

Let some honey-butter melt on the cornbread. Pass the remaining honey-butter to spread.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
bake:
20 mins at 425°
Servings:
8
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. Place 1 tablespoon each of butter and oil in a large ovenproof or cast-iron skillet. Preheat in oven for 5 minutes; do not heat longer or mixture may burn.

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  • In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, 1/2 teaspoon of the cracked black pepper, and salt. Make a well in the center of the dry mixture; set aside.

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  • In another bowl blend together the milk, the 1/4 cup cooking oil or melted shortening, and the eggs. Add egg mixture all at once to dry mixture. Stir just until moistened. (The batter will be slightly lumpy.)

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  • Spoon batter into the prepared pan and spread with spoon. Sprinkle with remaining 1/2 teaspoon cracked black pepper. Bake 20 minutes or until a toothpick inserted near the center comes out clean.

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  • Meanwhile, if desired, in a medium bowl beat the 1/2 cup softened butter with an electric mixer for 30 seconds on medium speed. Add honey; beat on high speed for 1 minute more or until fluffy. To serve, immediately place a dollop of honey butter in the center of the hot corn bread; pass remaining honey butter. Makes 8 servings.

Nutrition Facts

252 calories; total fat 12g; saturated fat 3g; cholesterol 60mg; sodium 340mg; carbohydrates 30g; fiber 2g; protein 6g; vitamin a 52RE; vitamin c 1mg; calcium 71mg; iron 2mg.
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Reviews

6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
01/11/2017
W is the UK equivalent of 'Cornmeal' ? Is it the same as our cornflour?
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