HONEY BUTTER FOR CORNBREAD RECIPES

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HONEY BUTTER CORNBREAD RECIPE - FOOD.COM



Honey Butter Cornbread Recipe - Food.com image

My children call this 'cornbread cake'. It is very moist - melts in your mouth. Very easy to prepare.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 18 serving(s)

Number Of Ingredients 11

1/2 lb butter (two sticks)
1 1/3 cups white sugar
4 eggs, beaten
2 cups sour milk or 2 cups buttermilk
1 teaspoon baking soda
2 cups cornmeal
2 cups flour
1 teaspoon salt
honey butter, topping (optional)
1/2 cup butter (softened)
1/4 cup honey

Steps:

  • Preheat oven to 375 degrees F. Grease 9 by 13 pan.
  • To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar.
  • Once the milk starts to curdle, add the baking soda.
  • In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan.
  • Bake 35 - 45 minutes or until toothpick inserted in center comes out clean.
  • For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.

Nutrition Facts : Calories 339.5, FatContent 17.9, SaturatedFatContent 10.7, CholesterolContent 90.4, SodiumContent 339.7, CarbohydrateContent 41, FiberContent 1.4, SugarContent 20.3, ProteinContent 5

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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