Sweet Cornbread with Honey Butter

 

2 T. Dry Milk Powder (non instant)

2/3 C. white sugar

½ tsp. baking soda

1 C. cornmeal

1 C. white flour

½ C. butter powder

2 T. egg powder

½ tsp. salt

1 1/4 C. + 2 tsp. water

1 T. vinegar

 

Preheat oven to 375 degrees F. Grease an 8 x 8 inch square pan. In a small bowl, Whisk 2 T. powder milk into 1 C. water. Add vinegar, mix, and let sit for 5 minutes. When you add the vinegar to the milk, it will foam up and get a few chunks in it – don’t worry. That is how it is supposed to look. It may not look appetizing, but it is a way of creating buttermilk, and it makes the recipe so much better than just using plain milk Meanwhile in a large mixing bowl, whisk the butter powder and egg powder into ¼ C. plus 2 tsp. water. Add milk mixture into the egg/butter mixture. Mix together. Add the rest of the ingredients in and stir until few lumps remain. Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm. You can also cook it in mini muffin tins, about 1 tsp. batter per greased muffin cup (do not use paper liners).

 

Honey Butter

1 C. butter powder

1 C. honey

½ C. water

1 C. powder sugar

1 tsp. vanilla

Using wire whisk or Kitchen Aid beat ingredients until creamy