To-Die-For Honey Butter and Cornbread

My husband's mama makes amazing cornbread. I can't tell you how many times we have called her for the recipe. I had never been a huge fan of cornbread until I tasted her sweet, moist bread. I never wanted to try another cornbread recipe as this was it! And then, I came across this Honey Butter recipe that changed our cornbread's life. I had never tasted anything like it! Fluffy, sweet, buttery goodness all whipped up together and slathered, frosting-style on my cornbread. Heavenly! So, after trying Mel's Honey Butter at www.mykitchencafe.com, I had to try her Go-To Cornbread recipe and it didn't disappoint! We shared it with friends at a recent BBQ and no sooner had we unveiled it (prepared in the Demarle Sunflower mold), did it disappear! I think we are converts (although I still give my mother-in-law all the credit for introducing me to amazing cornbread).

To-Die-For Honey Butter and Best-Ever Cornbread

Honey Butter (I list this first because this makes the cornbread)
2 sticks butter, softened (I know you are rolling your eyes at me right now)
1/2 cup honey
1/2 cup marshmallow fluff (who would have thought?)
Whip all together with an electric mixer/stand mixer and serve at room temperature (can be refrigerated and softened).

Best-Ever Cornbread
from My Kitchen Cafe
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan or in a Demarle fleximold at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.