{"id":2046,"date":"2010-10-26T08:54:47","date_gmt":"2010-10-26T16:54:47","guid":{"rendered":"http:\/\/foodiddy.com\/?p=2046"},"modified":"2010-10-26T08:55:20","modified_gmt":"2010-10-26T16:55:20","slug":"pecan-topped-cornbread-whoney-butter","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=2046","title":{"rendered":"Pecan-Topped Cornbread w\/Honey Butter"},"content":{"rendered":"

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.<\/p>\n

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<\/strong>.<\/p>\n

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Ingredients:
\n<\/strong>1 Cup Cornmeal – I used fine grind
\n1 Cup All-Purpose Flour
\n1\/3 Cup Sugar
\n1\/4 Cup Butter or Margarine, melted – I used real butter
\n2 Teaspoons Baking Powder
\n1\/4 Teaspoon Salt
\n3 Eggs
\n1 Can (14.75 oz) Cream Style Corn
\n1\/4 Cup Chopped Pecans – I used candied pecans because it was all I had<\/p>\n

Directions:<\/strong>
\nPreheat 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.<\/p>\n

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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.<\/em><\/p>\n

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Bake cornbread for 35-45 minutes or until toothpick inserted in center comes out clean. (Mine took 40 minutes)<\/p>\n

Honey Butter Ingredients:<\/strong>
\n1\/2 Cup Butter, softened (Do not use margarine)
\n1\/4 Cup Honey
\nDash Salt<\/p>\n

Directions:<\/strong>
\nIn small bowl, beat 1\/2 cup butter with spoon until creamy in texture. Slowly beat in honey and salt until well blended.<\/p>\n

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Serve warm cornbread with honey butter.<\/p>\n

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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.<\/p>\n

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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.<\/p>\n

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Getting decent photographs was difficult because of the overcast\/rainy weather. No worries, I assure you…the taste made up for that.
\n_________________<\/p>\n

Next up was a second round of Corn Chowder<\/a>. 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.<\/p>\n

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

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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.<\/p>\n

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The pieces broke apart easily once in the soup pot. Not too bad for only $8.00 and super kid friendly too.<\/p>\n

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\u00a0is supposed to be cold and rainy again – I can’t wait!
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

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