Sweet Corn Bread and Honey Butter

• Baking & Spices

  • Butter to grease the pan

• Ingredients

  • 1 cup flour
  • 1 cup yellow corn meal
  • ¾ cup sugar + 1 Tablespoon sugar for top crust
  • 1 teaspoon salt
  • 3 teaspoon baking powder
  • 1 egg, beaten
  • ½ cup milk
  • ½ cup cream
  • ½ cup butter, melted
  • ½ cup butter at room temperature
  • ¼ cup honey

Found on mirlandraskitchen.com

Ingredients

• Butter to grease the pan
• 1 cup flour
• 1 cup yellow corn meal
• ¾ cup sugar + 1 Tablespoon sugar for top crust
• 1 teaspoon salt
• 3 teaspoon baking powder
• 1 egg, beaten
• ½ cup milk
• ½ cup cream
• ½ cup butter, melted
• ½ cup butter at room temperature
• ¼ cup honey

Directions

• Preheat oven to 400 F.
• Generously butter a medium-sized cast iron skillet.
• Combine flour, corn meal, ¾ cup sugar, salt, and baking powder in a mixing bowl.
• Add wet ingredients on top, stir just until combined.
• Add batter to buttered cast iron skillet. Scatter 1 Tablespoon of sugar on the top of the batter to form sparkly crust. Bake at 400 degrees for 25-30 minutes.
• Remove from oven when the corn bread is just baked. It should have some moist crumbs on a toothpick or cake tester but not actually be wet. Edges will start to brown and pull away slightly from the sides of the pan. Overcooking will make it dry.
• To make the honey butter, stir butter and honey together until mixed.