HONEY CORN BREAD MINI LOAVES /W HONEY PECAN BUTTER

Honey Corn Bread Mini Loaves /w Honey Pecan Butter image

Provided by Rose Mary Mogan

Time 30m

Number Of Ingredients 13

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9 large eggs, room temperature
1 tsp butter flavoring
1 tsp vanilla extract
2/3 c butter,melted
2/3 c honey
1/4 c turbinado sugar (raw sugar) or use regular
1/2 c coconut flour
2/3 c yellow corn meal
HONEY PECAN BUTTER
1 stick butter, soften room temperature
3 Tbsp honey
1/2 tsp cinnamon
1/4 c finely chopped pecans

Steps:

1. Preheat oven to 400 DEGREES F. NOTE: The only liquid in this recipe comes from the eggs & honey. Spray a 8 unit mini pan with non stick cooking spray and set aside till needed.
2. Pour melted butter into a medium size bowl, then add salt, honey, eggs, vanilla & butter flavoring. NOTE: SPRAYING MEASURING CUP FIRST WITH NON STICK COOKING SPRAY HELPS TO RELEASE HONEY MUCH EASIER WITHOUT STICKING to cup. Beat well to blend liquid ingredients.
3. Add dry ingredients to a small bowl and stir to mix.
4. Now add dry ingredients to wet ingredients then beat well to blend. Pour mixture equally into well greased or sprayed 8 unit mini loaf pan.
5. Bake at 400 degrees F. for 15 to 20 minutes till golden brown.
6. Remove from oven and serve while warm with Honey Pecan Butter.
7. To prepare honey pecan butter, add softened butter to a small bowl then add cinnamon, honey and chopped pecans, blend together, and serve with warm bread.