Honey Butter (below)
2 c Quick Mix (msg # 120121)
6 tb Cornmeal
2/3 c Sugar
2 Eggs
1 c Milk or water
1/4 c Melted butter or margarine
-HONEY BUTTER-
1 c Butter, softened
1 1/4 c Honey
1 Egg yolk
Prepare Honey Butter. Preheat oven to 350F (175C). Butter a 9-inch
square baking pan. Put Quick Mix, cornmeal and sugar in a medium
bowl and stir to blend. Combine eggs with milk or water in a small
bowl. Add all at once to dry ingredients. Blend. Add melted butter
or margarine and stir to blend. Fill prepared pan. Bake 35 to 40
minutes until golden brown. Cut into 2 1/2 inch squares. Serve hot
with Honey Butter. Makes 8 – 10 servings.
Honey Butter: Combine butter, honey and egg yok in a deep bowl. Beat
with electric mixer 10 minutes. Store in refrigerator. Makes about 1
1/2 cups.
Variation: Cornbread Muffins: Butter muffin pans. Fill 3/4 full with
cornbread batter. Bake 15 to 20 minutes, until golden brown. Makes 8
to 10 muffins.
Taken from “The Complete Make-a-Mix Cookbook” by Karine Eliason,
Nevada Harward, and Madeline Westover
Yields
8 Servings
