Honey Buttermilk Cornbread Recipes
HONEY BUTTERMILK CORNBREAD
I wanted to make corn bread but didn't have sugar or milk. I did have buttermilk and honey. They seemed to work well. I guessed at how much honey would be needed and it seemed about right, not too sweet.
Provided by toriforest
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. and grease a 8 inch square baking pan.
- Sift the cornmeal, flour, baking powder and salt together.
- In a seperate bowl mix the egg, buttermilk oil and honey.
- Add the egg mixture to the dry ingredients.
- Beat until smooth.
- Pour into pan.
- Bake 20 minutes edges may start to brown a little.
HONEY-BUTTERMILK SKILLET CORNBREAD
Provided by Damaris Phillips
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Put a 10-inch cast-iron skillet in the oven and allow to heat until very hot, about 8 minutes.
- Whisk the cornmeal, flour, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, honey, eggs and 6 tablespoons of the butter in a second bowl. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the hot skillet from the oven, add the remaining 2 tablespoons of butter and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 30 to 35 minutes.
- Enjoy immediately slathered with butter, or for breakfast covered with sweet milk!
HONEY CORNBREAD
A sweet cornbread that will crumble in your hand and melt in your mouth.
Provided by TIM LASTRAPES
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 34m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.8 g, Cholesterol 87.3 mg, Fat 19.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.4 g, Sodium 156.6 mg, Sugar 15.4 g
HONEY CORNBREAD
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTERMILK CORNBREAD
A simple and easy recipe with delicious results. I take some butter and coat the top of the cornbread the minute it comes out of the oven. Once out of the pan, I sometimes add a drizzle of honey.
Provided by Yoly
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
- Mix flour, cornmeal, baking powder, and salt together in a bowl.
- Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 50.6 g, Cholesterol 78.2 mg, Fat 13.6 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 7.9 g, Sodium 156.6 mg, Sugar 23.4 g
HONEY BUTTER CORNBREAD
My children call this 'cornbread cake'. It is very moist - melts in your mouth. Very easy to prepare.
Provided by pykur
Categories Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 11
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, Fat 17.9, SaturatedFat 10.7, Cholesterol 90.4, Sodium 339.7, Carbohydrate 41, Fiber 1.4, Sugar 20.3, Protein 5
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