Cornbread And Whipped Honey Butter Food

HONEY BUTTER CORNBREAD

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on-we want it to get bubbly and lightly browned, but not burnt).
• Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
• Pour the liquid into the dry mixture, and stir just until moistened through (we'll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
• Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
• Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving-perhaps with extra butter, honey or jam on the side.
• This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.

CORNBREAD AND WHIPPED HONEY BUTTER

Steps:

• 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.

WHIPPED HONEY BUTTER

Steps:

• Beat butter and honey together until creamy. Serve at room temperature.

WHIPPED HONEY BUTTER WITH VARIETIES!

Steps:

• Whip butter with mixer until fluffy.
• Gradually add in honey and mix until well blended.
• Chill until ready to use.
• VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
• ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
• LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.