PECAN-TOPPED CORNBREAD WITH HONEY BUTTER

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Pecan-Topped Cornbread with Honey Butter image

Make mouths instantly water with fresh-from-the-oven cornbread fortified with creamed corn and sprinkled in pecans. Make it even better-serve it with whipped honey butter.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 12

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
1/2 cup butter, softened (do not use margarine)
1/4 cup honey
Dash salt

Steps:

  • 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.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
  • Serve warm cornbread with honey butter.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 85 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 13 g, TransFat 0 g

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