Honeyagave Corn Bread Recipes

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HONEY CORNBREAD



Honey Cornbread image

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

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup heavy whipping cream
1/4 cup canola oil
1/4 cup honey

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.

HONEY CORNBREAD



Honey Cornbread image

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

1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
1 tablespoon baking powder
1 cup heavy cream
¼ cup vegetable oil
¼ cup honey
2 eggs, lightly beaten

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

SWEET HONEY CORNBREAD



Sweet Honey Cornbread image

Fluffy and delicious cornbread that goes great with any dish!

Provided by Eva Maria

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 (15.25 ounce) can sweet corn, drained
1 cup cornbread mix (such as Jiffy®)
1 cup pancake mix with buttermilk
½ cup evaporated milk
½ cup white sugar
⅓ cup vegetable oil
2 tablespoons unsalted butter, softened
1 tablespoon honey
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan.
  • Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 33.7 g, Cholesterol 8.4 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 560.9 mg, Sugar 13.1 g

HONEY CORN BREAD



Honey Corn Bread image

Adapted from Martha Stewart magazine, I have changed the recipe just a bit. The original recipe calls for goat's milk. I have changed it to half rice or almond milk and half yogurt, so you still get a nice tang. Okay, I also added just a little pepper and sometimes I add a little fresh or frozen corn. Enjoy!

Provided by Sharon123

Categories     Quick Breads

Time 40m

Yield 6-8

Number Of Ingredients 14

1 cup medium yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar (may use Splenda)
1 tablespoon baking powder
kosher salt
1/4 teaspoon fresh ground black pepper (optional)
1/8-1/4 teaspoon cayenne (more or less to taste or you may omit completely)
1 large egg
1/2 cup rice milk (or almond milk or regular cow's milk)
1/2 cup plain yogurt
1/4-1/2 cup corn kernel (fresh or frozen)
4 tablespoons melted unsalted butter, plus 1 tbls. butter, room temperature
1 lemon, zest of, finely grated (about 1 tsp.)
2 tablespoons honey

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!

Nutrition Facts : Calories 308.6, Fat 10.2, SaturatedFat 5.7, Cholesterol 54, Sodium 212.1, Carbohydrate 50.1, Fiber 2.4, Sugar 15.2, Protein 6.1

HAMBALAYA CORN BREAD



Hambalaya Corn Bread image

Donna Thomas from Dallas has won over 200 ribbons for foods she's entered at the Texas State Fair. Among them is this savory corn bread, stuffed with sausage and ham, that took the blue ribbon in the Cornbread Cookoff. "It's practically a meal in itself!" notes Donna.

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup chopped green pepper
1/2 cup chopped green onions
3 tablespoons butter
1-1/4 cups all-purpose flour
1 cup yellow cornmeal
1-1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1 cup diced fully cooked ham
1/3 pound bulk pork sausage, cooked and drained

Steps:

  • In a large skillet, saute green pepper and onions in butter until tender. In a bowl, combine the flour, cornmeal, baking soda and salt. In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the ham, sausage and green pepper mixture. , Transfer to a greased 10-in. ovenproof skillet or 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 286 calories, Fat 12g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 810mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

AGAVE CORNBREAD



Agave Cornbread image

Make and share this Agave Cornbread recipe from Food.com.

Provided by linzi_porteous

Categories     Breads

Time 1h10m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8

1 cup organic cornmeal
1 cup spelt flour
1 cup almond milk or 1 cup soymilk
1/2 cup agave nectar
1/4 cup oil
1/2 cup applesauce
1 tablespoon baking soda
1 teaspoon celtic sea salt

Steps:

  • Mix together the dry ingredients.
  • Stir in the almond milk and egg replacer or applesauce.
  • Add oil.
  • Add the additional tablespoons of almond milk if needed. Batter should be like a thick cornbread type batter.
  • Oil a loaf pan and pour into pan.
  • Bake at 350 for 50 to 60 minutes or until a knife comes clean.

Nutrition Facts : Calories 48.2, Fat 4.6, SaturatedFat 0.7, Sodium 509.9, Carbohydrate 2.1, Fiber 0.1

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