This moist cornbread with honey flufferbutter goes fantastically well with the beef chili recipe I posted yesterday. It has a moist consistency which I think is rare if creamed corn isn’t called for…which in this case, it’s not. I do love cornbread with creamed corn as well as it adds that sweet chewiness and moisture too, but my husband isn’t a fan so I tend to make things that I know we will ALL eat. Besides, I am not going to eat an entire pan of cornbread by myself although I might give it a second thought if it were brownies.. I do have a weakness for chocolate. <—Laughing.. I had a beautiful-sweet friend and mentor at the Police Department in Vegas who used to say (in reference to baked goods that were constantly brought in to the office), “I might as well sit on it because that’s where it’s going anyway!” Yeah, that about sums it up. A whole pan of cornbread would go straight to the ol you know what. No thanks. That reminds me of another friend I had…a former partner when I worked Downtown. I know I’m straying off topic and that’s ok because I smile when I think about this memory so I should just share with you and maybe you will smile too. I had this former partner who would bring in baked goods to the squad. I mean, really great baked goods like cookies and cakes. No cornbread mind you, but enough baked goods for a small army none the less. Her rationale was, “If I can’t lose weight, these ladies are gonna gain it!” (The squad of bike cops was disproportionally female at the time.) She’d say it proudly in her uniform and I always thought it was very witty and funny, plus it made me laugh. I had some good times with her as a partner. She always kept me rolling. She also used to refer to her back side as “Bob.” Aka Big Ol’ B**ty. She would say as we were getting into the patrol car, “Wait, Bob’s not in the car!” You see what I mean? Laughing…all the time. Ok Ok, back to this amazing corn bread, the very reason you are actually reading this post right?
So, this delicious and moist cornbread is a wonderfully flavorful substitute and is easy to make. I use a thick/heavy USA metal pan for this cornbread. I had this conversation the other day with a family member so it begs repeating here. I have converted from glass pyrex in my bread and baked goods ventures because I think? I get a better result in metal rather than the glass pyrex baking dishes I have used previously. I really don’t know what it is and I’m sure there’s a science to it but the heavy metal pans work better for me. Perhaps it’s because I live at a higher altitude now. I’m really not sure but I thought I’d share in case you were having issues with your baked goods not turning out exactly how they should.
Now, as far as this honey flufferbutter goes it is so amazing I can’t imagine any cornbread without it ever! When I made it for family recently, it was overlooked a couple of times on the buffet line because it looks a little like vanilla frosting….and is just as good I tell you! One taste of this fluffy somewhat sweet goodness and you just might be hooked!
I hope you enjoy it!
- 1/2 C. Yellow Cornmeal
- 1 1/2 C. All Purpose Flour
- 2/3 C. Granulated Sugar
- 1 Tbsp. Baking Powder
- 1/2 Tsp. Salt
- 1/3 C. Canola Oil
- 3 Tbsp. melted butter
- 2 Large Eggs, Beaten (Note-Egg Size is important. They do need to be large.)
- 1 1/4 C. Whole Milk (I've also had success with half and half or whipping cream when out of whole milk)
- 2 Sticks Butter, Room Temp.
- 1/2 C. Honey
- 1/2 C. Marshmallow Fluff
- 2 Tbsp. Powdered Sugar
- Preheat oven to 350.
- For the cornbread, In a large bowl, dry whisk all the dry ingredients. Set aside briefly.
- In a separate smaller bowl, combine all the liquid ingredients. Pour the liquid ingredients into the dry ingredients and stir until just combined. Don't over mix but stir just until you don't see any dry streaks in the mixture.
- Pour into a greased 8 in. by 8 in. baking pan. (I use a glass pyrex for this) Bake for 42-44 minutes. Test with a toothpick. If a toothpick inserted into the center comes out clean, it is done.
- For the honey fluffer butter, place the butter, honey, and marshmallow fluff in a bowl and mix on medium high with an electric mixer for 2-3 minutes until fluffy and creamy. Add the powdered sugar and mix on low until incorporated, then switch to high for 1 minute. This can be made ahead of time and chilled. Allow it to return to room temperature before serving. If you have extra, it can be stored in an air tight container in the fridge to be used again.
Latest posts by Kasey Matthews Johnson (see all)
- Soft and Chewy Oatmeal Raisin Cookies- Big Sky Farmhouse - January 18, 2019
- Banana Coffee Crumb Cake-Big Sky Farmhouse - November 5, 2017
- Farm Chat 10-24-17—Big Sky Farmhouse - October 24, 2017