The Cornbread and honeybutter

Here is The Cornbread and honeybutter recipe of the century. Yes, that's why its called "The" cornbread. Because it beats other cornbreads with a sharp stick and reigns supreme over all. It will forever hold this title because its is *that* good. Everything I love about a cornbread (and you should too) is here, its cakey, moist and the perfect corn flavor, very mellow not too over powering. I've made it twice, both times doubling the recipe and making it in the 9x13. A huge shout-out to Melanie at My Kitchen Cafe for introducing this to me and also to Sallie who posted it on her blog as well and inspired me to wait no longer, make it today!

and PS- the honeybutter is celestial, I'm just saying . . .

½ cup cornmeal

1 ½ cup flour

2/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1/3 cup oil

3 tablespoons butter, melted

2 eggs, beaten

1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center.

Stir until just mixed (batter will be runny).

Bake in an 8” square pan at 350 degrees for 35 minutes.

This doubles perfectly for a 9X13-inch pan.

Honey Butter:2 sticks butter, softened1/2 cup honey1/2 cup marshmallow fluff.

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

*a note. Use the toothpick test when making the 9x13 because it will have to bake a little longer than the time for the 8x8, but not much. Test it at 35 minutes, if not clean on the toothpick, set timer for 2 more minutes and check again, so on until done.