Golden Cornbread (The BEST cornbread you'll ever eat!)

Honey Butter, below
2 c. QUICK MIX, next recipe
6 Tbsp. cornmeal
2/3 c. sugar
2 eggs
1 c. milk or water
1/4 c. melted butter or margarine

Prepare Honey butter, if desired. Preheat oven to 350*. Butter a 9 in.-square baking pan. Put QUICK MIX, cornmeal, and sugar in a medium bowl and stir to blend. Combine eggs with milk or water in a small bowl. Add all at once to dry ingredients. Blend. Add melted butter or margarine and stir to blend. Fill prepared pan. Bake 35-40 min. until golden brown. Cut into 2 1/2 in. squares. Serve hot with Honey butter.

Variations: Mexican corn bread--add 1 (4oz.) can chopped roasted green chiles and 1/2 c. shredded cheddar cheese. The not-so-picky side of my family like refried beans, cheese, lettuce, salsa, and sour cream on theirs'.)

Honey Butter

1 c. butter, softened
1 1/4 c. honey
1 egg yolk

Combine butter, honey and egg yolk in a deep bowl. Beat with electric mixer 10 minutes. Store in refrigerator. Makes about 1 1/2 cups.