Perfect Corn Bread with Honey Butter

This is definitely the BEST cornbread I've ever tasted! There aren't many great cornbread recipes out there. Many of them are dense and dry, it makes you choke so you have to drink two huge glasses of water to get rid of the big lump that is stuck in your throat. This recipe has always been our family's favorite cornbread recipe. It's not heavy at all. Oh and about this honey butter.... It's something that I picked up while we lived in Idaho. Over in Idaho, they give you honey butter with everything - like scones (which is to die for!!), cornbread, any kind of bread, really, and it's really the best thing ever. The recipe is simple. Try it one night, you won't regret it.

Corn Bread with Honey Butter
Slightly Adapted from Aunt Jemima's Recipe

Ingredients:

1 cup yellow corn meal (preferably Aunt Jemima's)
1 cup all purpose flour
4 spoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup frozen corn

Direction:

Preheat oven to 375 degrees F. In a large bowl, mix all the ingredients in the order well. Grease a 8" X 11" baking pan with shortening or spray with cooking spray. Pour the mixture into the pan slowly, smoothing the top. Bake about 20-25 minutes, or until golden. (Use the toothpick method to ensure it is cooked all the way through.) Serve with honey butter, if desired.

Honey Butter
1/2 cup butter, softened
1 - 1 1/2 tablespoons honey

Whisk the two ingredients well until well blended.