Honey Cornbread:
1 c. sifted flour : 3/4 c. cornmeal: 3 tsp baking powder:1/2 tsp salt: 1 egg, beaten:1/4 c. honey: 2tblsp butter or margarine, melted: 1 c. milk
Sift together cornmeal, flour, baking powder and salt. Combine egg, honey, butter and milk into another bowl. Add to dry ingredients, stirring just enough to moisten. Pour batter into greased 8' pan. Bake 400 oven for 30 minutes or til test clean. Cool in pan on rack. Serve warm with honey and butter. Source: " Farm Journal's Complete Home Baking book"
Alternatively:
1 c. packaged biscuit mix: 1 cup cornmeal: 1 tblsp baking powder: 2 eggs: 1 c. milk: 1/3 c. honey: 1/4 c butter or margarine melted. Mix dry ingredients. In small bowl, beat eggs til blended; then stir in milk, honey and butter ( the honey will come out of the measuring cup best if you put the melted butter in there first). Pour egg mixture into dry mixture and stir just until evenly moistened. Pour batter into 8" greased baking pan. bake 400 degree oven 30 minutes or until clean test. Let cool slightly, then cut into squares and serve warm.
Honey Butter: in small bowl beat together 1/2 c. butter and 1/4 c honey til creamy and well blended. mound into small crock and serve.
Source:"Sunset All-Time Favorite Recipes"
As you can see the recipes are basically the same. The Sunset recipe states it yields a fine crumb, non crumbly cornbread, which ought to be a bit sweeter and more cake like than the Farm Journals since it has more egg and more honey. Enjoy.