Rosemary Cornbread with Honey Butter

 

Rosemary Cornbread with Honey Butter

 

Ingredients:

2/3 cup frozen corn

1 Tbsp chopped fresh rosemary

1 cup heavy cream

1 package Jiffy corn muffin mix

1/8 tsp of salt

2 eggs

1 Tbsp minced onion

Granulated sugar

1/2 cup softened butter

1/4 cup honey

Instructions:

Preheat oven to 300°F. Grease an 13″ x 9″ pan with non-stick spray and coat with a sprinkling of granulated sugar.

In a medium bowl, combine all ingredients and mix thoroughly. Pour mixture into the pan and bake for 30 minutes. Raise temperature to 325°F and bake an additional 10 minutes.

In a separate bowl, whip the softened butter and honey  until well-combined. Spoon butter into a small serving dish and serve alongside pieces of the sliced cornbread.

For more recipes and ideas, visit www.sweetmelissaslife.com.

—Melissa Miller