Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 221.8
- Total Fat: 6.7 g
- Cholesterol: 51.4 mg
- Sodium: 163.4 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 1.4 g
- Protein: 3.9 g
View full nutritional breakdown of Pecan-Topped Cornbread with Honey Butter calories by ingredient
Pecan-Topped Cornbread with Honey Butter
Submitted by: FOXYLADYOHYA21Introduction
Make mouths 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. Make mouths 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.Number of Servings: 12
Ingredients
-
CORN BREAD
1 cup YELLOW cornmeal
1 cup 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 (14 3/4 ounce) can cream-style corn
1/4 cup chopped pecans
Honey Butter
1/2 cup DIET butter, softened (do not use margarine)
1/4 cup honey
Dash salt
Tips
DEPENDS ON OVEN ,COOK TILL A TOOTHPICK COME OUT CLEAN IN THE CORN BREAD HAS BROWN
Directions
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.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
Serve warm cornbread with honey butter.
Serving Size: 12 servings
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
Serve warm cornbread with honey butter.
Serving Size: 12 servings
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