This is a lifestyle blog. And it wouldn't be complete if I didn't mention something that has wound up on our dinner menu week after week. This winter, warm hearty soups have hit the spot! (One of our favorites is this recipe for Borsch. Just trust me.) And what goes better with soup than bread. Not only that, but easy-to-make sweet and fluffy cornbread. Seriously, I crave this stuff. And so does my neighbor, Amy, who gave me this recipe. Maybe that's why we're eating so many soups!
1/2 C cornmeal
1 1/2 C flour
2/3+ C sugar
1 T baking powder
1/2 tsp salt
1/3 C oil
3 T butter melted
2 eggs beaten
1 1/4 C milk
Combine dry ingredients in a medium size bowl. Whisk eggs in a separate small bowl. Add wet ingredients into dry. Stir until just mixed. (This is important! The less it's mixed, the fluffier it will be.) Batter should be runny.
Bake in a greased 8 inch square pan at 350 degrees for about 40 minutes.
1 stick butter
1/4 C honey
1/4 C marshmallow fluff
Whip all together with an electric mixer and serve at room temperature.
NOTE: This stuff is a lick-your-fingers kind of good. It's pretty much like candy. You'll never want to eat cornbread without it!
I hope you enjoy your cornbread and honey butter!
And now that it's written here on the blog, I'll never lose the recipe. It's a win-win.