New Cornbread and Honey Butterby: Fernanda Dutra
1 cup SOUR CREAM
6 Tbsp MELTED BUTTER
1/4 CUP MILK
1.25 CUP YELLOW CORNMEAL
1.5 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
3/4 TEASPOON BAKING SODA
4 Tbsp SUGAR
1 cup CORN KERNELS
1 cup CONDENSED MILK
Whisk eggs with sour cream and melted butter. In a bowl combine flour, cornmeal, baking powder, salt, baking soda, sugar.
Stir the first mixture into the dry ingredients just until blended.
Fold in corn kernels (lightly puree in the blender) and the condensed milk.
Put the batter into a ½ sheet pan or muffin pan; bake 400F for 15-20.
Yield 8 servings.
3/4 cup butter, room temperature
1/4 cup honey
In a small bowl whip butter and honey until smooth.