Homemade Corn Bread With Honey Butter Food

HONEY BUTTER CORNBREAD

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on-we want it to get bubbly and lightly browned, but not burnt).
• Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
• Pour the liquid into the dry mixture, and stir just until moistened through (we'll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
• Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
• Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving-perhaps with extra butter, honey or jam on the side.
• This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.

HONEY CORNBREAD

Steps:

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

HONEY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

HONEY BUTTER CORNBREAD

Steps:

• Preheat oven to 375 degrees F. Grease 9 by 13 pan.
• To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar.
• Once the milk starts to curdle, add the baking soda.
• In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan.
• Bake 35 - 45 minutes or until toothpick inserted in center comes out clean.
• For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.

AIR FRYER CORNBREAD WITH HONEY BUTTER

Steps:

• Grease a 7-inch round cake pan with butter; set aside.
• Add 6 tablespoons of the butter to a large microwave-safe bowl and microwave until just melted, 30 to 60 seconds. Let cool slightly. Whisk in the buttermilk, eggs and vanilla until smooth. Whisk in the cornmeal, flour, sugar, baking powder, salt, and baking soda until smooth and well combined (it's OK if a couple small lumps remain).
• Pour the batter into the prepared cake pan and place in the basket of a 6-quart air fryer. Cook at 350 degrees F until deep golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 5 minutes, then invert onto a wire rack.
• While the cornbread is cooking, stir together the honey and remaining 4 tablespoons butter in a small bowl until combined. Enjoy the cornbread warm or at room temperate, with a smear of honey butter and a sprinkle of flaky sea salt, if desired.

QUICK CORNBREAD WITH HONEY-BUTTER

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch square pan with cooking spray.
• In a large bowl, add egg and milk and whisk together with a fork to combine. Add creamed corn and stir to combine.
• Add the cornbread mix, using a spatula to combine with wet ingredients.
• Scrape cornbread mixture into the prepared pan and place in the preheated oven. Cook cornbread until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool a bit.
• In a small bowl, add softened butter and honey and stir to combine. Cut cornbread into pieces, and slather honey butter onto the warm cornbread.

HONEY CORN BREAD

Steps:

• Preheat the oven to 400*F.
• Whisk cornmeal, flour, sugar, baking powder, 1 teaspoons salt, pepper(if using), and cayenne together(to taste).
• Whisk together egg, milk, corn, if using, and yogurt. Gently stir in melted butter and lemon zest.
• Meanwhile, place the remaining tablespoon butter in an 8" ovenproof skillet(preferably cast iron-you may use a pie dish if necessary). Heat in oven until the butter is melted and foaming, about 2 minutes. Remove from the oven and pour batter into skillet.
• Bake until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Brush the top with honey and let cool. Enjoy!

SOUR CREAM CORNBREAD WITH HONEY BUTTER

Steps:

• Cornbread:.
• (3 cups sour cream is 1 1/2 containers of the 16 ounce containers).
• (2 2/3 cups is about 2 cans of the 14 ounce cans).
• Combine first 6 ingredients in order listed, mix well.
• Pour into greased 9 x 13 inch pan.
• Bake at 350 degrees for approximately 45 minutes. May take up to 50 to 55 minutes - so you will need to watch it.
• Make 24 squares of cornbread.
• For honey butter: Mix soften butter and honey together. Serve with warm cornbread.

CORNBREAD WITH HONEY BUTTER

Steps:

• Preheat oven to 375F.
• Combine the dry ingredients (cornmeal, flour, baking powder, salt and sugar) in a bowl and stir to distribute the baking powder.
• Stir the mayonnaise, eggs, and milk into the dry ingredients and mix.
• Prepare the yellow cake mix into batter form (adding eggs and milk, etc according to the packages instructions). Add the yellow cake mix batter to the corn bread batter up to a 1:1 ratio (or you can use less cake batter).
• Grease/butter a baking pan. Bake for about 30 minutes or so until done.
• Whip honey and margarine together.

HOMEMADE CORN MUFFINS WITH HONEY BUTTER

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.

HOMEMADE CORN BREAD WITH HONEY BUTTER

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, corn flour, sugar, and baking powder together in a large mixing bowl.
• In another bowl, mix vegetable oil and melted butter together.
• Add eggs to veg/butter mix and stir until blended.
• Add egg/veg/butter mix to the flour mix.
• Add the cup of milk to the mixture and stir until the mixture is blended without any clumping.
• Pour mixture into 12 greased muffin tins (each muffin tin should be filled with only a little space at the top.
• Bake for around 25-30 minutes. Tops should be golden and fairly stiff, and a toothpick should come out clean.
• Butter:.
• Melt the butter in the microwave until completely melted.
• Add the honey to the mixture.
• More honey can be added for a sweeter spread.
• Stir with a whisk and refrigerate until needed.