October 23, 2018
While I have some time to kill today, figured I would share the other promised recipes. Free time may be limited in the days, weeks to come. 😜
The recipe for this deliciously sweet corn bread is a copy cat recipe from Smokey Bones restaurant. (I apologise I don’t have the original source as I’ve been using this recipe for years.) It’s baked in an 8″ iron skillet, giving it added deliciousness.
Corn Bread
2/3 cup sugar
1 tsp salt
1/3 cup butter, softened
1 tsp vanilla
2 eggs
2 cups flour
1 Tbsp baking powder
3/4 cup cornmeal
1 1/3 cup milk
Combine softened butter, sugar, salt and vanilla. Add eggs. Mix dry ingredients and add alternating with milk. Transfer to prepared/greased 8″ iron skillet.
Bake at 400* for 30 minutes.
And you can’t have this warm corn bread without the yummy sweet honey pecan butter spread to accompany it. 😍 Think of that special butter that you look forward to at your favorite steak house. Mmmm…
(FYI- I didn’t want to heat up the oven to toast a whole 1/4 cup of pecans, so I used the toaster oven and burnt the first batch- lol. Live and learn. Took half the time recommended in the recipe, so keep an eye on them.)
Honey Pecan Butter
1/4 cup pecans
1 cup unsalted butter- soft/at room temperature
1/8 cup honey
Toast pecans at 350* for 5-8 minutes (less if using a toaster oven, see note). Allow to cool. Then chop. I chop mine fine in a small food processor.
Begin whipping butter in mixer, then add in finely chopped pecans. Mix for 3-5 minutes. Add honey and continue to mix on low until smooth/combined.
I promise you’re sure to enjoy this combination!
Runner With A Hunger 