Sunday, September 5, 2010

Quick Corn Bread and Cran/Raspberry Butter


This is a simple, quick recipe for cornbread. It is thin so it cooks in no time. But I think the best thing about cornbread is the topping. I serve cornbread with honey butter or this delicious cran/raspberry butter.
We have cold weather tomorrow, perfect for hot soup and warm cornbread.

Cornbread
1 egg
1 cup buttermilk
 1/2 cup oil
1/2 cup sugar
Beat together and set aside.

Mix together:
1 cup flour
1/2 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
Combine both mixtures and stir gently just till combined, don't over mix
Bake in a greased 9x13 pan for 15 minutes at 400. Serve warm or leftovers are great for breakfast.

Cran/Raspberry Butter
1 cup canned whole berry cranberry sauce
1/2 cup raspberry preserves
2 cups butter, softened
1/4 cup powdered sugar
Beat for 5 minutes till fluffy. Makes a lot! Serve at room temperature

2 comments:

jill said...

looks tasty, and so pretty for fall!! I need to make some of this soon!

Love the new header pic too...makes your title show a lot better!

Kayte said...

So pretty...love the sounds of how it will taste as well...I need to try this one for sure. Not enough pink around these parts with all these guys...can't you see their faces when I serve this???