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Pecan-Topped Cornbread with Honey Butter

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By Betty Crocker Kitchens
Updated Oct 19, 2016
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Step 
    3
    Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
  • Step 
    4
    Serve 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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