Cornbread with Honey Pecan Butter

Smokey Bones BBQ Copycat Recipe

Makes 8 servings

2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups all purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk

Preheat oven to 400 degrees. Lightly grease an 8 inch iron skillet. In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended. Bake in preheated oven for 20 minutes, or until golden brown. Serve warm with honey butter.

1/2 cup pecans, halved
1 lb unsalted butter, softened
1/4 cup clover honey

Preheat oven to 350.Place pecan halves on a cooking tray and cook until toasted for 5-8 minutes; remove from oven and let cool to room temperature. Chop cooled pecans. Place pecans and butter in a mixer; blend for 3-5 minutes using spatula. Blend on low speed and add honey; continue until all ingredients are well mixed. Place in serving dish or bowl; refrigerate until ready for use. Serve with warm cornbread