Sunday, November 23, 2008

Cornbread with Honey Butter

For cornbread:
½ cup vegetable oil
1 cup sugar
2 eggs
2½ cups water
2½ cups all-purpose flour
1 cup pastry flour
½ cup powdered milk
2 T baking powder
1 T salt
1 T vanilla
1 cup yellow cornmeal

For honey butter:
⅓ cup honey
⅓ lb. unsalted butter, softened

Preheat oven to 400 degrees F.

Grease 9X13" baking pan. Set aside.

In a large bowl blend together oil, sugar and eggs for two minutes.

Add 2 cups of the water and mix until blended with sugar mixture.

Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes at low speed.

Add remaining ½ cup water and cornmeal. Mix five minutes more.

Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean.

Serve with Honey Butter.

Honey Butter:
Beat honey into softened butter until blended.

Refrigerate in small molds or serve in bowls.

Serves 12


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