[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]OLD SOUTHERN HONEY BUTTERED BUTTERMILK CORNBREAD[/title][fusion_text]Week of October 20-24th, 2014
2/3 C self rising flour
2/3 C Jiffy yellow cake mix
1/3 C yellow cornmeal PLUS 1/3 C stone ground yellow cornmeal
1/4 C light brown sugar
2 t baking powder
1 t salt
1 C buttermilk
1/4 C oil
1 egg beaten
1/3 C Hellman’s Mayonnaise
Mix all dry ingredients. Mix wet ingredients into dry. Spoon into prepared muffin tins and bake at 400 for 25 minutes.
HONEY BUTTER
1/4 C clover honey
1/2 C butter softened
Whip butter with honey until well mixed.
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