Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 18, 2009

This was my first time making honey butter and it was excellent! It was smooth and creamy and the perfect sweetness for our cornbread. The only thing I would add is if you use a stick of butter that you cut it into chunks when putting it in the food processor. We will be adding this to our menu when ever we have cornbread. We can't wait to try it on biscuits. Thank you for sharing.

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Reviewer:

JoyBelle

Cooking Level: Intermediate

Living In: Bastrop, Texas, USA

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Reviewed: Jul. 7, 2009

Just like the honey butter my great aunt Bessie from Louisiana used to serve with her corn fritters. A pat of this is great on warm cinnamon rolls or corn bread. Yum!! On a side note, if you want honey butter that is squeezable use the squeezable margarine instead of the butter in this recipe.

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Reviewer:

JoJoMouse

Cooking Level: Intermediate

Home Town: Sterling, Colorado, USA

Living In: Casper, Wyoming, USA

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Reviewed: Jun. 15, 2009

For me, this didn't have enough honey. I ended up using over half the honey in one of those 'honeybear' bottles. About 7 oz. of honey. I was trying to recreate the honey butter from back in the day (jr. high and high school, they used to have bottles of it at every table for the dinner rolls!). This didn't do it for me. Too much butter-not enough honey.

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