Pecan-Topped Cornbread with Honey Butter

  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 12
Pecan-Topped Cornbread with Honey Butter

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Keep your homemade cornmeal fresh by storing it in the refrigerator or freezer.
  • Don't care for pecans? Just leave them out.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
320mg
13%
Potassium
130mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
7%
Sugars
13g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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