Recipe: Mcfarlain's Cornbread with Honey Butter Spread (copycat recipe, see responses)

MCFARLAIN'S CORNBREAD
(Please see posts below regarding this recipe. I is most likely a copycat and there are problems with it. - Betsy)

"A very moist and cake-like cornbread. you get a plate of it when you go to McFarland's Restaurant in Branson, MO."

2/3 cup sugar
1/4 cup margarine, softened
4 eggs
1/2 cup honey
1 1/3 cups flour
1/2 cup yellow cornmeal
1 1/2 tbsp baking powder
1 1/3 cups milk
1 tsp salt

Cream sugar, margarine, eggs and honey together.

Mix together flour, cornmeal, baking powder and salt. Alternately add dry ingredients with milk to creamed mixture. Batter will be lumpy, do not overmix. Pour batter in greased 11x14-inch baking pan.

Bake 335 degrees F for 35 minutes or until golden brown.

HONEY BUTTER SPREAD
(makes a large quantity)

1 lb butter
1 lb margarine
1/2 cup honey
1 cup marshmallow cream
1/2 cup powdered sugar

Cream all ingredients for the butter spread together on high speed with mixer until whipped, about 5 minutes. Keep in refrigerator. Use as spread for cornbread.

Dear Suzie,

I'm sorry that there was a problem with the recipe. I made a note in the posting. Here's another recipe for the cornbread that I found. I haven't tried it. If you feel adventurous and try it please let us know how it turns out.

By the way, if you still have the batter that didn't bake you could try adding some flour until its pancake batter consistency and see if it will work for pancakes.

Happy Baking!

Betsy