Scrumptious Sides for Your Holiday Meals: Honey Butter Cornbread

I already know what you're going to say. It's cornbread, how much a variation can one ascertain for a recipe that's been created and recreated so many times one cannot count. Not here to argue, just here to give you my recipe and you be the judge on whether it makes it on your holiday table. I would also like to point out that in our home we like to make to just for the days when we are making chili as well...

Ingredients:

• 1 cup buttermilk

• 1/4 cup butter, melted

• 1egg

• 1 1/4 cups of yellow cornmeal

• 1 cup of all-purpose flour

• 1/2 cup sugar

• 1 can of drained sweet corn kernels

• 2tsp of vanilla

• 3 teaspoons baking powder

• 1/2 teaspoon salt

Honey Butter recipe:

1/2 stick of butter

1/8 cup of honey

Directions:

1. Heat oven to 400°F. Grease bottom and side of cast iron skillet (12")

2. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.

3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

4. While the cornbread is cooking bring a sauce pan with honey and butter combined to a low simmer. Once butter is melted take off heat and wait for cornbread to finish and then add on top of hot cornbread. Enjoy!!