Honey Sweet Corn Food

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!

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.

SWEET HONEY CORNBREAD

Steps:

• Mix all the wet ingredients in a large bowl, whisk until well combined. (425 gram tin of creamed corn is equal to 1 1/4 cups).
• Add the dry ingredients and fold through.
• Pour into a greased and lined 18x28 cm (lamington) tin.
• Bake at 180 c (375 F) for 20 - 30 minutes, or cooked when tested with a skewer.

HONEY SWEET CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 8x8 baking pan and set aside.
• Combine flour, cornmeal, baking powder and salt in mixing bowl and set aside.
• Place margarine and sugar in large bowl of mixer and cream until smooth. Add honey and eggs and beat to blend, scraping bottom and sides of bowl frequently.
• Beat in half of the milk. Beat in half of the flour mixture. Repeat with remaining milk and flour mixture.
• With mixer at lowest speed, continue to mix for 4 minutes.
• Pour batter into prepared pan and bake in oven 50 to 60 minutes or until toothpick inserted in center comes out clean.

HONEY SWEET CORN

Steps:

• Place corn in a Dutch oven, cover with water. Bring to a boil; cover and cook for 5-10 minutes or until tender. Drain., In a small bowl, combine butter and honey; brush over corn. Sprinkle with pepper if desired.

CORN BREAD WITH SWEET CORN KERNELS

Steps:

• Position oven rack in the center of oven; preheat to 350°.
• Lightly spray a 9 x 5 inch loaf pan with cooking spray.
• In a big bowl, whisk together the flours, cornmeal, baking powder, and salt.
• In another bowl, whisk together the egg, egg white, buttermilk, honey, and oil.
• Add the wet ingredients to the dry ingredients, mixing just enough to combine them; stir in the corn.
• Pour the batter into the prepared pan.
• Bake until the top is golden brown and a wooden pick comes out with a few crumbs, about 45 minutes.
• Let cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.
• Serving size-one 1-inch thick slice; calories 220, total fat 7 g, carb 36 g, fiber 3 g.

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.

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.

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.

EASY BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
• Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
• Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
• Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and 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.

SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
• Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
• Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.