Honey Moist Cornbread Mix Food

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 CORNBREAD

Steps:

• Preheat oven to 400° F. Grease an 8-inch or 9-inch square baking pan. Set aside.
• In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder and salt.
• In a separate bowl, whisk together eggs, buttermilk, honey, melted butter and oil. Add the wet ingredients to the dry ingredients, stirring just until combined. Do not over-mix.
• Pour batter into prepared baking pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Slice into squares and serve warm.

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 MOIST CORNBREAD MIX

Steps:

• 1. Combine ingredients for the mix and sift or whisk together thoroughly, throughout. Pour into a Zip-Lock bag, and seal. Label the bag with the name of the mix, the Instructions (to make the mix, below) and the date you are packing it.
• 2. INSTRUCTIONS TO MAKE THE MIX: Shake up this bagged mix really well. Pour into a bowl and make a well in the center. Prepare a 9 x 17 inch pan or a jelly roll pan by spraying with vegetable spray. Preheat oven to: 400 degrees.
• 3. In another bowl, mix thoroughly: 4 eggs, slightly beaten 2 cups of whipping cream or evaporated milk 1/2 cup of honey 1/2 cup butter flavored shortening, melted
• 4. Pour wet ingredients into the well of the dry ingredients, and stir JUST UNTIL MOISTENED! Batter should be lumpy.
• 5. Pour into the prepared pan, spreading batter as evenly as possible. Bake for 30-35 minutes or until golden brown and firm on top. Allow to sit until cool enough to serve.

HONEY MOIST CORNBREAD

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.

HONEY MOIST CORNBREAD

Steps:

• Stir flour, cornmeal, sugar and baking powder together.
• Then stir in remaining ingredients.
• Pour into a 9 inch greased baking pan.
• Bake in a 400 degree oven for 20-25 minutes.
• Let rest for 5 minutes or so before slicing.
• Makes a very moist very tasty cornbread!

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.

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).

SWEET HONEY CORNBREAD

Steps:

• Place 9" cast iron skillet in oven and preheat to 375°F.
• In a medium bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
• In a small bowl, whisk together the butter and honey.
• Pour honey butter over corn meal mixture along with the eggs and milk.
• Whisk until combined.
• Once oven has preheated, remove cast iron skillet and add the tablespoon of oil.
• Spread oil on the bottom of the skillet and half way up the sides.
• Sprinkle the bottom with the tablespoon of corn meal.
• Pour batter into the pan and place in oven.
• Bake for 25-30 minutes, or until a toothpick comes out clean.
• Remove from oven and let sit for 1-2 minutes before flipping out onto a plate. Be careful not to burn yourself!
• Slice and serve with honey butter.
• Enjoy!

THE BEST MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.