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Yield: 12 Muffins or 1 Hotel Pan

Pan Spray (as needed)
2½ cups Water
1½ cups Vegetable Oil
9 Eggs
1 tsp. Vanilla extract
5 cups Bread flour
2¼ cups Sugar
Cornmeal 1½ cups plus 1 tbsp.
7 tbsp. plus 1 tsp. Milk powder
4 tbsp plus 2 tsp  Baking powder
1 tbsp. plus 1tsp.  Salt
1 recipe Honey Butter  *Below


  1. Preheat the oven to 350º F.  Grease a full, 2-inch deep hotel pan or a muffin tin.
  2. Combine the water, oil, eggs, and vanilla in the bowl of an electric mixer. Using the paddle attachment, mix until thoroughly combined.
  3. Sift the flour, sugar, cornmeal, milk powder, baking powder, and salt into a bowl.
  4. Add the dry ingredients to wet ingredients in two increments, mixing thoroughly and scraping the sides and bottom of the bowl between additions.
  5. Fill the prepared pans with batter.
  6. Bake on the center rack of the oven until golden brown.  Remove from the oven and allow to cool slightly.
  7. Once cool enough to handle, cut the cornbread into pieces, or unmold the muffins.
  8. Serve warm accompanied with the Honey Butter. *

Yield: 1 Cup

1 Cup Butter, softened
¼ Cup Honey

Combine the butter and honey in the bowl of an electric stand mixer. Whip using the paddle attachment until smooth, but not melting.

To Shape Butter

  1. Butter may be packed into a small crock or bowl or piped into rosettes, about 1 tablespoon each, onto a line plate or baking sheet then refrigerated or frozen until firm.
  2. Butter may be also shaped into a long cylinder on top of a large sheet of plastic wrap. Mound the butter about 3 inches from the edge of the long side of the wrap. Fold the plastic wrap over the mound and then tighten the wrap around the butter, forming a long log.
  3. Once rolled, twist the ends of the wrap to seal. Chill, then slice to serve.
  4. Flavored butters can be kept for 3 or 4 days in the refrigerator, or can be frozen for up to 3 weeks.