• Preheat the oven to 350°. Prepare two standard loaf pans.
• Combine all dry ingredients and whisk until well combined.
• Slowly, add the milk and continue to whisk the batter.
• Add the melted butter and vanilla extract, mix well.
• Beat the egg, then add to the mix and continue to mix just until well combined.
• Bake at 350° for 20 to 25 minutes or until golden.

Honey Pecan Butter

• In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape the sides as needed.
• Turn the speed to slow, then add the honey. Mix well.
• Roast the pecans. Stovetop or oven roasted. Your choice. Let them cool down, but keep slightly warm.
• Add the warm pecans to the butter and continue to mix until well combined.
• Once the cornbread is out of the oven, let it cool for a few minutes, transfer to a cooling rack or presentation plate.
• Spread the butter on the cornbread.
• Enjoy!