Honeyagave Corn Bread Food

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

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:

• 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 CORN BREAD

Steps:

• 1. In a bowl, combine flour, cornmeal, sugar, baking powder, and salt.
• 2. In a small mixing bowl, beat the eggs. Add cream, oil, honey then beat well.
• 3. Stir wet ingredients into the dry ingredients just until moistened.
• 4. Pour into greased 9 inch square baking pan.
• 5. Bake at 400 degrees for 20-25 minutes or until a wooden pick inserted into the center comes out clean.

HONEY/AGAVE CORN BREAD

Steps:

• 1. This is the cookbook the recipe came from. Preheat oven to 400 degrees F.
• 2. These are the main ingredients used in the recipe.
• 3. These are the NORDIC WARE mini Bundt pans I used to bake the corn bread in. They each have a 1 1/2 cup capacity. When we were in Ohio at this Rib place, they served their corn Bread in mini skillets, so I decided to use these mini Bundt Pans, but YOU MAY ALSO USE A REGULAR 8 INCH SKILLET OR PAN.
• 4. This is the larger of the two pans, it has a 3 cup capacity.
• 5. Combine the dry ingredients in a medium size bowl and stir to blend together.
• 6. Beat eggs slightly in a smaller bowl, then add the other wet ingredients, oil, whipping cream, & honey, and beat together.
• 7. Pour liquids into dry ingredients and stir till it comes together.
• 8. Now pour into pre greased pan or skillet, and bake for 20-25 minutes or until wooden toothpick inserted into center comes out clean.
• 9. Invert onto serving platter, cut and add softened butter if desired.
• 10. These are 2 0f the 3 mini loaves that the recipe made.

HONEY CORNMEAL BREAD

Steps:

• Mix the yeast and the warm water together to proof.
• In a separate bowl put the milk, salt, cornmeal, honey, and butter (make sure the butter melts in the hot milk); mix well.
• Add 3 cups of the flour and mix well.
• Add the proofed yeast and mix well.
• Add the rest of the flour gradually, mixing to make a good dough.
• Knead for about 10 minutes or 100 times.
• Put in oiled bowl and let rise till double.
• Punch down and rise again till double.
• Divide in half and place in two greased bread pans and rise again.
• Bake at 375 degrees for 40-45 minutes.
• If the tops get browner than you like during the last part of baking, put foil around them.

HONEY CORNBREAD

Steps:

• Heat oven to 400 degrees.
• Grease an 8x8 baking pan
• Beat milk, butter and egg in a large blow.
• Stir in remaining ingredients (except honey), batter will be lumpy.
• Pour batter into pan.
• Bake for 20-25 minutes until golden brown and toothpick inserted in center comes out clean.
• Remove from oven and immediately spread honey on top
• Cool and serve.

CORN BREAD

Steps:

• Place chipotle chile in a small pot and add 1/2 cup of water. Bring to a boil, cover and remove from heat until cool. When cool, remove stem and seeds from chipotle and chop finely.
• In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. Melt the butter in a medium skillet over medium heat. Cook the onions until soft, about 5 minutes. Add chopped chipotle and set aside.
• Grease a cast iron skillet (6 inches in diameter and at least 1inch deep), with 1 teaspoon of the shortening and heat skillet in a 450 degree oven for 10 minutes. Add the remaining shortening to the cornmeal mixture and blend until it resembles coarse crumbs. Add the onion mixture and gradually stir in the buttermilk so that batter that barely holds its shape. Stir until just mixed.
• Pour batter into the hot skillet and bake it in the middle of a 450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the skillet, turn skillet over and invert bread onto rack.

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!

CORNY CORN BREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in corn and onion. , Pour into a greased 13x9-in. baking dish. Bake at 400° for 25-30 minutes or until toothpick inserted in the center comes out clean. Serve warm.

HONEY CORNBREAD

Steps:

• 1. Preheat oven to 400 degrees. Grease a 9x9 inch baking pan.
• 2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients.
• 3. Add the cream, oil, honey and eggs. stir to combine. Pour batter into baking pan.
• 4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

GINGER HONEY CORNBREAD RECIPE

Steps:

• Preheat the oven to 400°F. When the temperature has reached 400°F, place a 9"-pre-seasoned cast iron skillet in the oven and heat it while preparing the cornbread batter. In a bowl, combine the flour, corn starch, baking powder, baking soda and salt. Sift the dry ingredients. Using an electric mixer, whisk the eggs with granulated sugar until you get a pale, yellow foam. Add the grated ginger, ginger honey and root beer. Using a wooden spatula, continuously stir while adding the dry ingredient mix, corn meal, butter, 1 tablespoon of candied ginger, milk, brown sugar and 2 tablespoons of oil. Stir well until smooth and wet. Do NOT over-mix for a light result. Open the oven and remove the skillet. Immediately brush the hot skillet with 2 tablespoons of oil, greasing the inside. Transfer the cornbread batter into the hot skillet. Bake for about 10 minutes at 375°F, then lower the heat to 350°F for another 20 minutes. Open the oven; sprinkle with the remaining candied ginger, rotate the skillet for a homogenous result and cook for an additional 10-15 minutes. A skewer or a toothpick inserted into the cornbread should come out clean. Remove from the oven. Allow to cool. Flip out the cornbread, then transfer to a cooling rack.