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Prep 20min
Total1hr5min
Servings12
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Ingredients
Cornbread
1
cup cornmeal
1
cup Gold Medal™ all-purpose flour
1/3
cup sugar
1/4
cup butter or margarine, melted
2
teaspoons baking powder
1/4
teaspoon salt
3
eggs
1
can (14.75 oz) cream-style corn
1/4
cup chopped pecans
Honey Butter
1/2
cup butter, softened (do not use margarine)
1/4
cup honey
Dash salt
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Steps
1
Heat oven to 375°F. Spray 9- or 8-inch round cake pan with baking spray with flour. In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top.
2
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
3
Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
4
Serve warm cornbread with honey butter.
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Keep your homemade cornmeal fresh by storing it in the refrigerator or freezer.
Don't care for pecans? Just leave them out.
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