HONEY BUTTER CORN BREAD RECIPES

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FAMOUS GOLDEN CORNBREAD WITH HONEY BUTTER – INSTANT POT ...



Famous Golden Cornbread with Honey Butter – Instant Pot ... image

Our IP Version of MARIE CALLENDER’S RESTAURANT & BAKERY Famous Golden Cornbread with Honey Butter This sweet cornbread would also be a great breakfast, although the restaurant chain serves it as a side dish — and always with Marie Callender’s Famous Chili (page 170). The restaurant also serves it in squares, but we have to accommodate for the pot and cook the cornbread in a round pan, giving us wedges of cornbread.

Provided by Bruce Weinstein & Mark Scarbrough

Prep Time 5 minutes

Cook Time 50 minutes

Yield 4-6 servings

Number Of Ingredients 14

1 1/2 cups water
Baking spray (a flour-and-fat mixture)
1 1/3 cups all-purpose flour (dip and level — do not pack)
2/3 cup yellow cornmeal
2/3 cup granulated white sugar
1 1/2 tsp baking powder
1/2 tsp table salt
1 cup whole (low-fat, or fat-free milk)
1/3 cup vegetable (canola, or other neutral- flavored oil)
1 large egg plus 1 large egg yolk
1 stick salted butter (softened to room temperature, 8 tbsp or 1/2 cup)
2 tbsp honey
a 7-inch, round, high-sided, pressure- safe springform pan
a pressure-safe rack or trivet

Steps:

  • Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert. Use baking spray to coat the inside of a 7-inch, round, pressure-safe springform pan.
  • Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk in the milk and oil, then the egg and egg yolk, until a consistent if slightly grainy batter forms. Pour and scrape this mixture into the prepared springform pan. Lay a large paper towel over the top of the dish. (If desired, make an aluminum foil sling to get the pan on and off the rack — see page 13.) Set the pan on the rack or trivet and lock the lid onto the cooker.
  • Set the Instant Pot for PRESSURE COOK or MANUAL on HIGH pressure. Set the time for 28 minutes with the Keep Warm setting off. The valve must be closed.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Remove the paper towel. Use hot pads or silicone baking mitts (and/or the foil sling) to transfer the (hot!) springform pan to a nearby wire rack. Cool for 5 minutes.
  • Mash the softened butter and honey into a uniform paste in a small bowl. Unlatch the ring side of the springform pan and remove the ring. Slice the cornbread into wedges and serve them with the honey butter on the side.

BEST-EVER CORNBREAD WITH HONEY-BUTTER | RECIPE - RACHAEL ...



Best-Ever Cornbread with Honey-Butter | Recipe - Rachael ... image

The name says it all.

Provided by Grant W. Melton

Number Of Ingredients 18

1/2 cup medium-grind cornmeal
1/4 cup flour
corn
3/4 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup milk
1/4 cup sour cream
1/4 cup corn oil
divided
2 tablespoons butter
melted and cooled
1 egg
2 tablespoons butter
2 tablespoons honey
1/4 teaspoon salt

Steps:

  • Place an 8-inch cast-iron pan over medium heat
  • Add the cornmeal and corn flour, and cook, stirring often, to toast, being careful not to burn
  • Once fragrant and slightly brown, remove the cornmeal and corn flour to a plate and let cool
  • Reserve pan
  • Preheat oven to 400°F
  • In a large mixing bowl, combine toasted cornmeal and corn flour with flour, sugar, baking powder, baking soda and salt
  • Set aside
  • In a medium mixing bowl, whisk together milk, sour cream, 2 tablespoons corn oil, the butter and egg
  • Once smooth, add to the dry mixture and stir with a rubber spatula until combined
  • Place the cast-iron pan back over high heat
  • Add the remaining 2 tablespoons of corn oil and swirl it around the pan to coat
  • Pour in the batter then place pan into the oven and bake for 15 minutes
  • Remove and let cool for 15 minutes before serving
  • Meanwhile, in a small saucepan, melt two tablespoons of butter with honey and salt
  • Remove the cornbread to a serving plate, brush the top of the cornbread with the honey-butter and serve
  • Campfire Baked Beans

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FAMOUS GOLDEN CORNBREAD WITH HONEY BUTTER – INSTANT POT ...
Our IP Version of MARIE CALLENDER’S RESTAURANT & BAKERY Famous Golden Cornbread with Honey Butter This sweet cornbread would also be a great breakfast, although the restaurant chain serves it as a side dish — and always with Marie Callender’s Famous Chili (page 170). The restaurant also serves it in squares, but we have to accommodate for the pot and cook the cornbread in a round pan, giving us wedges of cornbread.
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  • Mash the softened butter and honey into a uniform paste in a small bowl. Unlatch the ring side of the springform pan and remove the ring. Slice the cornbread into wedges and serve them with the honey butter on the side.
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BEST SKILLET CORNBREAD WITH HONEY BUTTER RECIPE
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  • 1. Make honey butter: Use a fork to smash and stir together butter, honey, and salt in a bowl until well combined. Cover and refrigerate at least 30 minutes. 2. Make cornbread: Preheat oven to 425°F. Grease a 10-inch cast-iron skillet or 8-inch square baking dish. Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. In a second bowl, whisk together milk, eggs, and butter. Add wet ingredients to dry ingredients and stir just until combined. Transfer batter to prepared pan.3. Bake until top is lightly golden and a toothpick inserted in center comes out clean, 15 to 17 minutes. Cool in pan 10 minutes. Serve warm with honey butter alongside.
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