Pecan Topped Cornbread with Honey Butter

Cornbread

1 cup cornmeal

1 cup all purpose flour

1/3 cup sugar

1/4 cup butter, melted

2 tsp baking powder

1/4 tsp salt

3 eggs

1 can cream style corn

1/4 cup chopped pecans

Honey Butter

1/2 cup butter, softened

1/4 cup honey

Dash salt

Heat oven to 375.  Spray 8 inch round cake pan with baking spray and then flour.  In bowl, stir all cornbread ingredients except pecans until well blended.  Pour into pan.  Sprinkle pecans evenly over top.  Bake 35-45 minutes.  Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy.  Slowly beat in honey and salt until well blended.  Serve warm cornbread with honey butter.