Homesteader Cornbread with Berry Honey Butter

I love cornbread because it's so quick to make and provides a great accompaniment to soups or salads. This recipe reminds me of the cornbread at Frontier Pies for any of you Utah or Idaho people!

CORNBREAD

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.


BERRY HONEY BUTTER

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
3 Tbsp. Raspberry Jam

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).