SKILLET CORN BREAD WITH HONEY BUTTER

2 tablespoons butter, softened

1 cup yellow cornmeal

1 cup flour

½ cup sugar

1 tablespoon baking powder

¾ teaspoon salt

1 ¼ cups milk

½ cup vegetable oil

3 large eggs

 

Honey butter:

1 stick butter, softened

½ cup honey

Preheat oven to 350 degrees.  Grease a 10” cast iron skillet with the softened butter (you can also make this recipe in an 8” x 8” baking dish.

In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.  In a second bowl, whisk together milk, oil, and eggs just until blended.  Stir cornmeal mixture into eggs and mix until just blended.  Pour into prepared pan.

Bake 35-40 minutes or until tester comes out clean and top is golden.  Let cool for 10 minutes.  Poke the top of the bread all over with a toothpick.

Whisk the butter and honey together in a small bowl and, using a rubber spatula or offset spatula, spread the honey butter over the top of the bread.

Cut into wedges and serve warm.

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