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Cornbread & Honey Butter




Source of Recipe


Everday With Rachael Ray March






List of Ingredients



• 2 sticks unsalted butter, softened, plus 4 tbl melted&cooled
  
• 2 tsp grated lemon peel
  
• 1/2 cup honey
  
• 2 cups yellow cornmeal
  
• 1 cup flour
  
• 1 tbl sugar
  
• 2.5 tsp baking powder
  
• 2/4 tsp salt
  
• 1.5 cups buttermilk
  
• 1 large egg
  
• 1 cup frozen corn kernels, thawed
  






Instructions



1. Using a food processor, blend 2 sticks of butter with the lemon peel. With the machine on, pour in the honey and process until smooth and creamy. Transfer the honey butter to plastic wrap and roll into a cylinder. Refrigerate until firm, about 1 hour.
   
2. Meanwhile, preheat oven to 425. Grease 8in square pan. In a large bowl combine cornmeal, flour, sugar, powder and salt.
   
3. In a small bowl beat the buttermilk with the egg until smooth. Stir in the 4 tbl melted butter. Pour the mix into the dry and stir quickly to for a stiff batter. Stir in corn.
   
4. Scrape into the pan and bake until golden about 25 minutes, let cool about 10 then turn onto a wire rack. Slice into 6 squares and serve with the honey butter.