THEY DIDN’T CUT THE MUSTARD

aka: Cornbread with Honey-Mustard Butter

Your ex could cut the cheese, a muffin, one loose, and a fart. You ex could NOT cut the mustard!

CORNBREAD

• 1 cup cornmeal
• 3 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 1/3 cup melted butter
• 2 tablespoons honey
• 4 eggs, beaten
• 2 1/2 cups whole milk

HONEY-MUSTARD BUTTER

• 1 stick butter, room temp
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1/2 teaspoon of salt

1. Flip on oven to 350°F. Then butter up a 9 x 13-inch baking dish and set aside.
2. In a large mixing bowl, whisk together the dry ingredients (cornmeal, flour, sugar, baking powder, and salt).
3. Dump in the oil, butter, honey, eggs, and milk, and stir just till moist.
4. Pour that moist-moist-moisety-moist batter into the prepared baking dish and bake for about 45 minutes, or until a toothpick comes out cleanly and cornbread is golden-brown and cracklicious.
5. Meanwhile, plop the honey-mustard butter stuff into a food processor and pulse (unst unst unst!) until combined.
6. Serve cornbread hot out of the oven — with butter melting on top, obvs.