Cornbread and Honey Butter

Moist Cornbread with Honey Butter (from Jennifer Swendsen, the local Texan)

"I guess while I am on a Southern theme I might as well include my favorite cornbread recipe. I think the reason this cornbread is appealing to many is because it is pretty light on the cornmeal, so it's almost like a cake with a cornmeal flavor. People will profess their love to you if you serve it with the honey butter!"

1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cup milk

Preheat oven to 350. Stir dry ingredients together in a large bowl. Whisk wet ingredients in a medium bowl. Make a well in the middle of the dry ingredients and pour the wet ones into the center. Stir just until mixed. Batter will be runny - don't be alarmed! Bake in a greased 8"x8" or 9"x9" pan for about 35 minutes. This doubles perfectly for a 9"x13" pan.

Honey Butter:
1 stick butter, softened
1/4 cup honey
1/4 cup marshmallow fluff

Whip ingredients together with a mixer, refrigerate, then serve at room temperature.