I'm a big fan of slightly sweeter cornbread, and this really hit the spot for me. I baked it in an 8x8-inch square pan and it took 28 minutes to bake. I also reduced the sugar amount to 2 tbsps (but kept the honey at 1/4 cup), and added some salt. The cornbread was a litt...
In another bowl, add the milk, eggs, butter, and honey, whisk until well blended and smooth. Pour the wet ingredients to the dry ingredients and mix until just incorporated. Do not over mix. Evenly pour the mixture into the prepared muffin cups. Bake for 15 minutes until golden, or wi...
This honey cornbread recipe calls for yellow cornmeal, which is different from grits or polenta. Cornmeal can be found in the baking aisle alongside the flour! Looking for more easy bread recipes? I’ve got you covered! Stuffed Cheesy Pesto Rolls Cheesy Garlic Bread Cheddar Rosemary Biscuits...
Honey Cornbread Print This Recipe adapted from All Recipes Bread, Side Dish | Servings: 9-12 Prep time: 15 min | Cook time: 20 min | Total time: 20 min Ingredients 1 cup flour 1 cup yellow cornmeal 1/4 cup white sugar 1 tbsp. baking powder 1 cup heavy cream 1/4 cup vegetable...
Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread. tip 4 Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bo...
Bake 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces. How to Make Skillet Corn Bread Prepare as directed, except place a 9-inch cast-iron skillet with butter; when...
This sweet cornbread tastes like cake. You can't go wrong with this recipe! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter. Submitted bymyfoursonsks Updated on February 16, 2023 ...
1/4 cup honey (or you can also just use an additional 1/4 cup brown sugar) 2 large eggs 1 cup buttermilk (shake before measuring; in a pinch, 1 tablespoon white vinegar + 1 cup whole milk, left to stand for 10 minutes, works great) ...
Did you try adding a little honey? It not only makes the flavor more interesting, but also (I think) blends the cornmeal, softening the "grit", and making the bread/muffins more moist. And...there's no equal to cast iron anything (wish I had more), but another good cornbread pan...
(ALTERNATIVELY: melt the butter in a small pot or the microwave, and grease an 8 X 8 square pan for baking the corn bread). Mix the dry mixture into the wet mixture, stirring just to combine (some dry streaks of flour may remain). Scrape this mixture into the buttery cast iron pan ...