Sour Cream Cornbread With Honey Butter

This makes a large pan of cornbread. Great with beans, chili, soup, etc. This is for a large gathering - not a small group. Also - not traditional style cornbread. This is a rich moist cornbread. The honey butter is a great addition

• Ready In: 55 mins
• Serves: 24

Ingredients

• 3  cups  self-rising cornmeal
• 1⁄3 cup sugar
• 6  eggs
• 1 1⁄2 cups  vegetable oil
• 3  cups sour cream
• 2 2⁄3 cups  cream-style corn
• 1 1⁄4 cups butter
• 1⁄2 cup honey

Directions

1. Cornbread:
2. (3 cups sour cream is 1 1/2 containers of the 16 ounce containers).
3. (2 2/3 cups is about 2 cans of the 14 ounce cans).
4. Combine first 6 ingredients in order listed, mix well.
5. Pour into greased 9 x 13 inch pan.
6. Bake at 350 degrees for approximately 45 minutes. May take up to 50 to 55 minutes - so you will need to watch it.
7. Make 24 squares of cornbread.
8. For honey butter: Mix soften butter and honey together. Serve with warm cornbread.