Jan. 4th, 2013

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Pecan-Topped Cornbread with Honey Butter

Cornbread
1 cup cornmeal
1 cup 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

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.

High Altitude (3500-6500 ft): Bake 40 to 50 minutes.

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