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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

McFarlian's Honey Cornbread Recipe

3.9 stars - based on 4 votes
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This recipe for McFarlian's Honey Cornbread is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cornbread
Ingredients:  
Ingredients:  
⅔ C. sugar
2⅓ C. flour
4 eggs
¼ C. margarine
1½ T. baking powder
½ C. corn meal
1⅓ C. milk
½ C. honey
1 tsp. salt
Directions:
Directions:
1. Preheat oven to 400º
2. Cream sugar, margarine, eggs and honey.
3. Mix together dry ingredients. Alternate dry ingredients and milk, batter will be lumpy, DO NOT OVER MIX.
4. Pour batter in greased baking pan (11 X 14).
5. Bake for 35 minutes or until golden brown.

Serves up to 10 people.
 

Honey Butter Recipe
Ingredients:  
Ingredients:  
1 lb. butter
1 lb. margarine
1/2 C. honey
1 C. marshmallow cream
1/2 cup powdered sugar
Directions:
Directions:
1. Allow butter and margarine to come to room temperature.
2. Cream all ingredients on high speed with mixer until whipped - about 5 minutes.

Makes approximately 2 1/2 lbs. This can be scaled down if desired.
Personal Notes:
Personal Notes:
Really...this is THE BEST CORNBREAD that you'll ever eat! It is simply scrump-dilly-icious!
Lar and I had this at the McFarlain Restaurant in Branson, MO. They serve this the moment you sit down along with honey butter. And, yes, we've been back multiple times to enjoy this special treat.

 

 

 

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