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.
Pecan-Topped Cornbread with Honey Butter
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 12
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
-
Step3Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
-
Step4Serve warm cornbread with honey butter.
Nutrition
300
Calories
15g
Total Fat
5g
Protein
35g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 140
- 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
2Tips from the Betty Crocker Kitchens
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