Brown Butter Honey Cornbread Food

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BROWN BUTTER AND HONEY CORNBREAD



Brown Butter and Honey Cornbread image

Provided by Dan Langan

Categories     side-dish

Time 45m

Yield one 8-square cornbread (about 12 servings)

Number Of Ingredients 13

Nonstick cooking spray
1 stick (4 ounces) unsalted butter
1 cup (140 grams) stone-ground yellow cornmeal
1 cup (125 grams) all-purpose flour
1/3 cup (65 grams) sugar
2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup sour cream
1/3 cup (100 grams) honey
1/4 cup water
1 tablespoon vegetable oil
2 large eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.
  • Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl and let cool.
  • Meanwhile, place the cornmeal, flour, sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine and set aside.
  • When the brown butter is cool, add the sour cream, honey, water, vegetable oil and eggs. Whisk together to combine.
  • Make a well in the center of the dry ingredients with a spoon or rubber spatula, then pour in the liquid ingredients. Stir just until combined. Pour the batter into the prepared pan.
  • Bake until the crust is golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes.

HONEY CORNBREAD



Honey Cornbread image

This is a delicious, moist, sweet cornbread that everyone will love. A family favorite that I have made for years.

Provided by Christine C.

Categories     Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey

Steps:

  • In a bowl, combine flour, cornmeal, sugar, baking powder and salt.
  • In a small mixing bowl, beat the eggs.
  • Add cream, oil and honey; beat well.
  • Stir into the dry ingredients just until moistened.
  • Pour into a greased 9-inch baking pan.
  • Bake at 400F for 20- 25 minutes or until toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 311.2, Fat 17.5, SaturatedFat 7.3, Cholesterol 77.6, Sodium 281.5, Carbohydrate 35.5, Fiber 1.4, Sugar 13.5, Protein 4.5

BROWN BUTTER HONEY CORNBREAD



Brown Butter Honey Cornbread image

This Honey Child Brown Butter Cornbread recipe will be some of the best cornbread to grace your supper table. Filled with the flavors of brown butter and honey, its sure to be a family favorite. For something different, I chose to pre-grill hotdogs, then layer them in cornbread, then baking as directed. When done, sliced and topped with chili- almost like a Chili Corn Dog, was kid approved

Provided by Bonnie G 2

Categories     Quick Breads

Time 45m

Yield 1 skillet, 6 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/4 cup white sugar
1 cup buttermilk
1/2 cup honey
1/4 cup salted butter
2 large eggs
1 teaspoon vanilla extract
1/4 cup canola oil

Steps:

  • 1.Preheat Oven to 400 degrees.
  • 2.In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
  • 3.In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
  • 4.Slowly add wet mixture to dry mixture and mix together until well combined.
  • 5.Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
  • 6.Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.

Nutrition Facts : Calories 459, Fat 19.6, SaturatedFat 6.4, Cholesterol 84, Sodium 324.4, Carbohydrate 65.9, Fiber 2.1, Sugar 33.8, Protein 7.4

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