Golden Cornbread With Honey Butter

Name: Golden Cornbread With Honey Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12-24 serving(s)
Ingredients: 3/4 cup sugar; 1 cup shortening; 2 eggs; 1 cup milk (scant); 1 tablespoon vinegar or 1 tablespoon lemon juice; 1 teaspoon cream of tartar; 1 1/4 cups cornmeal; 1 cup flour; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup real butter, softened; 2 -3 tablespoons honey (more or less to taste)

Submitted by Munchkin Mama

"This is my all-time favorite recipe for corn bread. So easy to do, you may never use a pouch again. This is a great to make with a big batch of chili, because it makes a 13x9 pan. I recommend Recipe #329433. The original recipe called for sour milk, which I always make at home using milk and either vinegar or lemon juice. If you choose, you can substitute buttermilk. I received this recipe from a lady that attended my bridal shower. Yummy!"

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Ready In:: 35mins
Ingredients:: 12
Serves:: 12-24

ingredients

Corn Bread
³⁄₄ cup sugar
1 cup shortening
2 eggs
1 cup milk (scant)
1 tablespoon vinegar or 1 tablespoon lemon juice
1 teaspoon cream of tartar
1 ¹⁄₄ cups cornmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
Honey Butter
¹⁄₂ cup real butter, softened
2 -3 tablespoons honey (more or less to taste)

directions

Preheat oven to 400, grease a 13 x 9 dish.
Make sour milk by putting the vinegar or lemon juice into a 1-cup measuring glass and add enough milk to make 1 cup. Let stand for about 15 minutes.
Mix the sour milk all of the corn bread ingredients together and pour into the prepared pan. Bake for 20-25 minutes until the bread is a medium golden brown and the edges look crispy.
While the bread is baking, make hoey butter by combining the butter and honey and stirring to combine. Serve atop the corn bread.