DUTCH OVEN CORNBREAD RECIPE RECIPES

Name: Sweet Cornbread
Cook time: 15 min
Total time: 1 h
Yield: 8 servings
Ingredients: 10 tablespoons unsalted butter, melted, plus more for buttering the pan; 1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note); 1 cup stone-ground cornmeal; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup buttermilk; 3 large eggs; 1 teaspoon pure vanilla extract; 2 tablespoons honey

SWEET CORNBREAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Sweet Cornbread Recipe | Food Network Kitchen | Food Network image

For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.

Provided by Food Network Kitchen

Categories dessert

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

10 tablespoons unsalted butter, melted, plus more for buttering the pan
1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)
1 cup stone-ground cornmeal
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons honey

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.

SWEET CORNBREAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Sweet Cornbread Recipe | Food Network Kitchen | Food Network image

For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.

Provided by Food Network Kitchen

Categories dessert

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

10 tablespoons unsalted butter, melted, plus more for buttering the pan
1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)
1 cup stone-ground cornmeal
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons honey

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.

More about "dutch oven cornbread recipe recipes"

SWEET CORNBREAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.
From foodnetwork.com
Reviews 5
Total Time 1 hours 0 minutes
Category dessert

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.

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