| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
|
|
Honey Butter (below) |
| 2 |
c |
Quick Mix (msg # 120121) |
| 6 |
tb |
Cornmeal |
| 2/3 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Milk or water |
| 1/4 |
c |
Melted butter or margarine |
| 1 |
c |
Butter, softened |
| 1 1/4 |
c |
Honey |
| 1 |
|
Egg yolk |
INSTRUCTIONS
HONEY BUTTER
Prepare Honey Butter. Preheat oven to 350F (175C). Butter a 9-inch square
baking pan. Put Quick Mix, cornmeal and sugar in a medium bowl and stir to
blend. Combine eggs with milk or water in a small bowl. Add all at once to
dry ingredients. Blend. Add melted butter or margarine and stir to blend.
Fill prepared pan. Bake 35 to 40 minutes until golden brown. Cut into 2 1/2
inch squares. Serve hot with Honey Butter. Makes 8 - 10 servings.
Honey Butter: Combine butter, honey and egg yok in a deep bowl. Beat with
electric mixer 10 minutes. Store in refrigerator. Makes about 1 1/2 cups.
Variation: Cornbread Muffins: Butter muffin pans. Fill 3/4 full with
cornbread batter. Bake 15 to 20 minutes, until golden brown. Makes 8 to 10
muffins.
Taken from "The Complete Make-a-Mix Cookbook" by Karine Eliason, Nevada
Harward, and Madeline Westover
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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