Pecan-Topped Cornbread With Honey Butter |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Adapted from Betty ;) Ingredients:
1 cup cornmeal |
1 cup all-purpose flour |
1/3 cup sugar |
1/4 cup butter, melted |
2 teaspoons baking powder |
1/4 teaspoon salt |
3 eggs |
1 (14 3/4 ounce) can cream-style corn |
1/4 cup chopped pecans |
1/2 cup butter, softened (do not use margarine) |
1/4 cup honey |
1 dash salt |
Directions:
1. Heat oven to 375°F Spray 9-inch or 8-inch round cake pan with baking spray with flour (or grease and flour pan).
2. In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top.
3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
4. Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
5. Serve warm cornbread with honey butter.
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