Golden cornbread

8 servings

Ingredients

Quantity Ingredient
1½ cup Quick mix
¾ cup Yellow cornmeal
4 teaspoons Sugar
1 cup Butter, softened
1¼ cup Honey
1 Egg, slightly beaten
1 cup Milk or water
1 Egg yolk

Directions

HONEY BUTTER

Preheat oven to 400. Butter an 8" square pan. In a medium bowl, combine quick mix, cornmeal and sugar. Mix well. Combine egg and milk or water in a small bowl. Add half of egg mixture to dry ingredients. Blend well. Add remaining egg mixture and blend well.

Spread evenly in prepared pan. Bake 25 to 30 minutes, until golden brown. Cut into 2 inch squares. Serve hot with honey butter.

HONEY BUTTER: Combine butter, honey and egg yold in a deep bowl. Beat with electric mixer for 10 minutes. Store in refrigerator.

Variations:

BLUEBERRY CORNBREAD: Add 1 cup fresh or partially thawed, drained frozen blueberries to cornbread batter. Stir gently to blend.

CHEESE CORNBREAD: Add ⅔ cup grated cheddar cheese and ⅔ cup drained whole kernal corn to batter in pan. Stir gently to blend.

CORNBREAD MUFFINS: Butter muffin pans. Fill ⅔ full with cornbread batter. Bake 15 to 20 minutes, until golden brown.

Submitted By MEG ANTCZAK On 02-06-95

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