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Wednesday, April 27, 2011

Sour Cream Cornbread with Honey Butter

I remember finding this recipe in a magazine many years ago.  You know I am a Southern girl living in lower Alabama and a recipe for Cornbread that you smear honey butter on while it's still warm is almost too good to be true.  Pour yourself a glass of sweet tea to go along with it and you know that life is good!  With summertime on the way, keep this recipe 'cause you'll want to try Sour Cream Cornbread with Honey Butter to go with fresh peas and butterbeans. 

                                               Sour Cream Cornbread with Honey Butter

For Cornbread

2 eggs
3/4 cup sour cream
1 Tbsp. honey
2 pkgs. Jiffy Corn Muffin Mix

In a medium bowl, beat eggs slightly.  Stir in sour cream and honey until well mixed.  Stir in muffin mix until just moistened.  Spread in a greased 9 inch square baking pan.  Bake at 375 degrees for 25 - 30 min. or until golden brown and toothpick inserted in the center comes out clean. 


Honey Butter

1/2 cup Land O Lakes Real Butter, room temperature
1 Tbsp. honey

In a small mixer bowl, beat butter and honey on medium speed until well mixed.  Serve with warm cornbread.

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