This is a basic, no-fail cornbread that is a great compliment to any recipe.  It is soft and just falls apart.  To make the cornbread even better make the fluffy honey butter to go on top and you will be biting into a little piece of heaven.

Ingredients:

Cornbread:

• 1/2 cup cornmeal
• 1 1/2 cups flour (see note above)
• 2/3 cup sugar (see note above)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup oil
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 1 1/4 cup milk

• 2 sticks butter, softened
• 1/2 cup honey
• 1/2 cup marshmallow fluff

Directions:

For the cornbread, add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 30-35 minutes. This doubles perfectly for a 9X13-inch pan.

For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Recipe from Mels Kitchen Cafe