Cornbread and Fluffy Honey Butter

The best cornbread we have ever tasted, seriously.

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Recipe Source: My Kitchen Cafe

Banana Zucchini Bread

3 eggs
1 cup vegetable oil (I used canola/olive oil blend, which great in monosaturated fat-the good fat)
1 1/2 C sugar
2 C Flour ( I used 1 C whole wheat flour and 1 Cup all purpose flour)
1/4 t baking powder
1 t baking soda
2 t ground cinnamon
1 t salt
2 t vanilla extract
1 C chopped nuts(optional)
1 C raw zucchini, shredded
1 C mashed ripe banana

1. Shred zucchini and set aside
2. Mash bananas and set aside
3. In large mixing bowl, beat eggs, sugar, and oil together
4. Add flour, baking powder, baking soda, cinnamon, salt, vanilla, and nuts
5. Mix together
6. Add zucchini and bananas and continue to mix until blended
7. Pour into 2 greased and floured loaf pans
8 Bake at 350 for 45-55 min or till toothpick test is clean
9. Remove to a wire rack and cool for 10 minutes before removing to completely cool on wire rack

My two favorite types of bread combined into one. I added 2 Tbsp of flax seed in with the flour for an extra omega 3 boost. I ended doing one loaf and 12 muffins. Enjoy