Pecan-Topped Cornbread w/Honey Butter

I was definitely on a “corn” kick this weekend. I had fresh corn from Apple Hill that needed to be used up, corn meal in the pantry and a new kitchen gadget to try out. The rainy weather put me in the mood for soup and baking.

First up was making cornbread. I once again visited my Betty Crocker “Best-ever Thanksgiving” magazine of recipes and got to work gathering ingredients for Pecan-Topped Cornbread w/Honey Butter.

Ingredients:
1 Cup Cornmeal – I used fine grind
1 Cup All-Purpose Flour
1/3 Cup Sugar
1/4 Cup Butter or Margarine, melted – I used real butter
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
3 Eggs
1 Can (14.75 oz) Cream Style Corn
1/4 Cup Chopped Pecans – I used candied pecans because it was all I had

Directions:
Preheat oven to 375 degrees F. Spray an 8 or 9 inch round cake pan with baking spray and sprinkle with flour. I used a 9 inch glass baking dish.

In a large bowl, stir all ingredients (except the pecans) until well blended. Pour into pan and sprinkle pecans evenly over the top. So much for even spreading, I just threw them on.

Bake cornbread for 35-45 minutes or until toothpick inserted in center comes out clean. (Mine took 40 minutes)

Honey Butter Ingredients:
1/2 Cup Butter, softened (Do not use margarine)
1/4 Cup Honey
Dash Salt

Directions:
In small bowl, beat 1/2 cup butter with spoon until creamy in texture. Slowly beat in honey and salt until well blended.

Serve warm cornbread with honey butter.

Even though the recipe didn’t call for the candied pecans – wow did that raise the yum factor of regular cornbread. Then the honey/butter topper, oh man… super sweet and pretty much like eating dessert. Dan and I both liked it a lot.

The cornbread was really moist, yet it still had great texture due to the cornmeal and actual pieces of corn from the can of creamed corn.

Getting decent photographs was difficult because of the overcast/rainy weather. No worries, I assure you…the taste made up for that.
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Next up was a second round of Corn Chowder. It gave me the perfect opportunity to use my new Pampered Chef Kernel Cutter. My neighbor had a party and I seriously have a million Pampered Chef gadgets, stones, cookbooks, spices, etc. from previous parties – but the corn tool looked cool. Dan prefers to cut his corn from the cob. I use my big chef knife and feel like I’m really inconsistent in gauging how deep to cut.

The plastic edges of the tool can be used to slice through the husk. The curved/serrated stainless blade removed the kernels with ease.

I must of twisted the corn a little bit, because the second and third passes were straighter rows. I honestly could not believe how easy it was. I removed the kernels from 4 pieces of corn in just a few minutes. I usually feel like I waste a lot of kernel – nope…the cobs were super clean.

The pieces broke apart easily once in the soup pot. Not too bad for only $8.00 and super kid friendly too.

I’ve got individual corn chowder soup servings in the freezer for lunches and cornbread to last through the week. I am loving the colder weather and the much needed rain. This upcoming weekend is supposed to be cold and rainy again – I can’t wait!

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9 comments

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    • Lora on October 26, 2010 at 9:15 am

    OK…I think creamed corn is one of the more disgusting foods on earth…lol. Do you think I could substitute an equal volume of something else in the bread? What comes to mind for texture is applesauce but I’m not sure the taste would be right. Or could it be left out all together? And I’m going to have to get one of those kernel cutters. I use a knife and always feel like I’ve left too much on the cob, too.

      • foodiddy on October 28, 2010 at 7:45 am
        Author

      You are too funny. I bet you wouldn’t be able to tell that there was creamed corn in it. The texture is the same as regular corn bread – applesauce would work, but I’m thinking it would change the flavor too much. Regular cornbread recipes use milk and oil for moisture – you could just do that.

      • Kristen on October 28, 2010 at 11:24 am

      Hi Lora,
      I took a cooking class recently and instead of creamed corn the instructor ran a can of corn through the food processor. You don’t get the whole kernels of corn, but it was really good in the crab & corn pudding that she made. I agree with Foo that you could add a bit of milk/cream and oil to get a bit more moisture into the corn, without using the creamed corn. Good luck! 🙂

    • Aim on October 26, 2010 at 9:29 am

    Yum….that corn bread looks so good. You know I’m a bread lover, though, lol…. that would be good for a Thanksgiving side even.

      • foodiddy on October 28, 2010 at 7:45 am
        Author

      My Mom already informed me that I will be bringing this, LOL.

    • rebecca on October 26, 2010 at 11:36 am

    so tell me…

    is the cornbread sweet without the nuts or even the butter?

    looks delish and easy!!!

      • foodiddy on October 28, 2010 at 7:43 am
        Author

      It did have a little sweetness to it without the butter, honey or nuts – probably due to the sweet creamed corn.

  1. That cornbread with honey butter sounds absolutely amazing!

  2. My cousin recommended this blog and she was totally right keep up the fantastic work!

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