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Pecan-Topped Cornbread with Honey Butter

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Pecan-Topped Cornbread with Honey Butter
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 12
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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.

Ingredients

Cornbread

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

Honey Butter

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

Directions

  • 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.
Tips  

Keep your homemade cornmeal fresh by storing it in the refrigerator or freezer.

Don't care for pecans? Just leave them out.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
140
)
Daily Value
Total Fat
15g
23%
(
Saturated Fat
8g
40%
,
Trans Fat
0g
)
Cholesterol
85mg
28%
Sodium
320mg
13%
Potassium
130mg
4%
Total Carbohydrate
35g
12%
(
Dietary Fiber
1g
7%
,
Sugars
13g
)
Protein
5g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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