Pecan-Topped Cornbread with Honey Butter Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Baking pan
- Cooling rack
- Chef's knife
- Cutting board
Ingredients
- 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
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