Honey Cornbread Food

THE BEST HONEY CORNBREAD

Steps:

• Set oven to 400 degrees F.
• Grease an 8 x 8-inch baking pan.
• Combine all dry ingredients.
• Cut in the shortening with a pastry knife until it's like small crumbs.
• Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth.
• Pour into a well-greased and floured baking pan.
• Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don't over bake).

HONEY CORNBREAD

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.

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 MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

HOT PEPPER HONEY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
• Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
• Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
• Serve the cornbread with the hot honey.

SAGE AND HONEY SKILLET CORNBREAD

Steps:

• Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
• Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
• Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
• Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

HONEY CORNBREAD

Steps:

• Preheat oven to 400 degrees. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and the cayenne pepper to taste. Whisk together egg and milk. Gently stir milk mixture into cornmeal mixture. Stir in melted butter and zest.
• Meanwhile, place remaining tablespoon butter in an 8-inch ovenproof skillet (preferably cast iron) or an 8-inch round cake pan or pie dish. Heat in oven until melted and foaming, about 2 minutes. Remove from 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 top with honey; let cool.

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.

SWEET HONEY CORNBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.

EMERIL'S CAST-IRON HONEY CORNBREAD

Steps:

• Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
• Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.
• Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
• Oven Method:Bake in skillet at 400 degrees for 18 to 22 minutes.