Recipe(tried): Mcfarlain's Family Restaurant Cornbread - Tips and Problems

I tried the revised version of Mcfarlain's cornbread tonight. I only added 1/3 a cup of milk when the texture started appearing too runny- so in lieu of the last couple of posts on this I stopped there & stuck it in the oven. It turned out ok, but had to bake it 45 minutes.

The Honey butter spread was way overkill for a 11x14-inch pan of cornbread, so I used just one stick of butter, one stick of margarine. I liked the marshmallow creme idea so added 2 heaping tablespoons of that, and honey to taste. Honey butter is sweet enough without adding the extra calories with the powdered sugar, so I didn't use it. It still made enough to fill a small margarine tub and I'm sure there'll be some left over. Turns out I like it better without the marshmallow- it tastes just as good and you don't have an open tub of it sitting around until Christmas.

I don't know where Betsy got this recipe, but it was not the Mcfarlains cornbread. I have had their cornbread and was searching for it myself because it was the best I'd ever had. I've been trying to copy it but to no avail yet. I'm sure if I had added all the milk I would have had the soup the last post complained about, cuz I've made enough to know what it should look like.