The first time I tasted cornbread was in my elementary school cafeteria. No one should have their first taste of anything in a school cafeteria! The lump of yellow was dry, crumbly, mealy and terrible. I never tried another bite of cornbread until my friend Kim invited us to dinner and served it. I didn’t want to be rude so I fearfully took a bite. It was simply divine! I couldn’t believe it was cornbread! It was light, moist, and sweet. Top it off with honey butter, and all is right in the world!

This is the recipe Kim shared with me. I made it for a recent family dinner and it was gone before anything else. The kids were eating the cornbread before the chocolate chip cookies!

Marie Callendar’s Famous Golden Cornbread

1 1/4 cup all purpose flour
3/4 cup cornmeal
2 tsp. baking powder
1/3 cup sugar
3/4 tsp. salt
1 1/4 cup milk
1/4 cup shortening
1 egg

Preheat oven to 400 degrees. Combine flour, cornmeal, baking powder, sugar, and salt in medium bowl. Add milk, shortening, and egg. Mix only until all ingredients are well combined. Pour batter into greased 8×8″ pan. bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it.

Honey Butter:
1/2 cup butter, softened
1/3 cup honey

For the Honey Butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.

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