HONEY HUSH CORNBREAD
Straight from the Dinosaur Bar-B-Que and Biker Bar in Syracuse, NY. Not like any cornbread I have ever had - this is so sweet. I usually use a lot more honey than the recipe calls for but, you decide
Provided by Tendoy5
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Set oven at 350 degrees. Grease an 8x8 inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the cornbread.
- Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the buttermilk, eggs, vanilla and melted butter.
- Pour the wet ingredients into the dry and give them a good stir, just until everything is moistened.
- Pull the hot greased pan from the oven and pour in the batter.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Take the cornbread out of the oven and brush the top with honey.
- Cool for 10 minutes in the pan before cutting into squares.
Nutrition Facts : Calories 253.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 400.4, Carbohydrate 32, Fiber 1.5, Sugar 10.9, Protein 4.9
HONEY CORNBREAD
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY MOIST CORNBREAD
Make and share this Honey Moist Cornbread recipe from Food.com.
Provided by daisygrl64
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*F.
- grease a 9 inch baking pan, set aside.
- in a bowl mix together, cornmeal, flour, sugar, salt and baking powder, using a wire whisk, give it a couple of swirls to blend the dry ingredients.
- add remaining ingredients and mix until moistened.
- pour into greased pan.
- bake for 20 to 25 minutes, or until a wooden toothpick inserted into center comes out dry.
Nutrition Facts : Calories 467.4, Fat 26.4, SaturatedFat 11, Cholesterol 124.8, Sodium 421.8, Carbohydrate 53.3, Fiber 2.1, Sugar 20.3, Protein 6.8
HUSHPUPPY SKILLET CORNBREAD WITH WHOLE WHEAT FLOUR
Ahhh...hushpuppies! Little gems of sweet and onion-y cornbread batter deep-fried to perfection. Because I can't tolerate deep-fried foods any longer, yet never lost my taste for hushpuppies, I created this baked, healthier version with whole wheat flour, no refined sugar and Greek yogurt. My goal was to create a sweet, onion-y, moist bread with a slightly crispy crust. Between the dried onion, honey and baking in a preheated cast iron skillet, my family finds this hushpuppy cornbread quite tasty.
Provided by TheNibbleNook
Categories Breads
Time 37m
Yield 8-10 Slices, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425º F. Place a cast iron skillet (I use a 10") on a lower third oven rack to preheat.
- Place the dehydrated onion flakes and water in a small bowl to sit while you prepare the cornbread batter. I have tried this with fresh grated onion, but we found the results with the dehydrated/re-hydrated onion to be much better.
- In a medium bowl, whisk together the fine yellow cornmeal, whole wheat flour, baking powder, baking soda, salt and spices.
- In a large bowl, stir the Greek yogurt, egg and egg yolk until combined. Add the milk (I used plant-based) and honey; stirring after each addition.
- Pour the dry ingredients into the wet mixing until the flours have been incorporated; the batter may be lumpy. Next, Fold in the re-hydrated onion making sure the onion is evenly distributed. Let the batter sit 10 minutes.
- After the batter has rested, carefully remove the preheated skillet from the oven using an oven mitt or towel. Put in the tablespoon of butter and tablespoon of oil (I use avocado). Tilt and swirl the bubbling fat until the butter is melted and the skillet is coated.
- Pour the cornbread batter into the hot skillet with caution. Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean. Mine usually takes no more than 15 minutes. Your time may vary based on skillet size and oven.
- When the cornbread is done, immediately run a knife or spatula along the outer edge to loosen. The skillet will be very hot, please be careful! Invert the skillet onto a cooling rack or cookie sheet. We want to get the bread out of the skillet as soon as possible so steam build-up doesn't soften the crust. The bread remains bottom-side up while cooling and for serving. NOTE: If the bread is not releasing, run a spatula around the outside of the bread as well as underneath prior to flipping.
- Let the hot bread rest uncovered for about 10-15 minutes before cutting. Enjoy!
- **The onion flavor increases over time, the slight crisp unfortunately does not last.
Nutrition Facts : Calories 178.4, Fat 5.8, SaturatedFat 2.1, Cholesterol 51, Sodium 427.8, Carbohydrate 29.1, Fiber 2.1, Sugar 9.6, Protein 4.3
THE BEST HONEY CORNBREAD
One of the best cornbread recipes, this recipe goes back years and I still make it, this complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
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
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
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
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