Tag: cornbread

Sweet Honey Cornbread

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon[2] and the tossed salad with the Creamy Cilantro Dressing[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

 



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Sweet Honey Cornbread




Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.



Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.



 

References

  1. ^ The Gourmand Mom (thegourmandmom.com)
  2. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Hot cross bun cupcakes

  • Makes: 14

  • Prep time: 20 mins

  • Cooking time: 25 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Don’t have time to make proper hot cross buns? These hot cross bun cupcakes are easy to make and are a great spin on classic hot cross buns which are often eaten and shared around Easter time. With a soft, fruit packed cake sponge and a sweet marzipan cross to finish the look, these hot cross bun cupcakes take all the flavour elements of the Easter treat and transfer them to a cupcake. If you don’t have apricot jam you could always use marmalade instead. Other dried fruits such as apricots and cranberries work well in this recipe too so experiment to your taste.

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Cornbread muffins for Thanksgiving Day – Italian Cuisine


An American recipe that can not miss in the classic Thanksgiving menu. We offer it as a single portion, to be served salty or sweet

The cornbread and the Corn bread that prepares in the United States for the Thanksgiving Day (this year on November 22nd), but not only.
It is an exceptional accompaniment for many dishes, especially when the dressing is particularly rich, being a bread tall and spongy which absorbs sauces and sauces.
We want to propose it to you today single-portion version, in the form of muffin.

How to prepare the cornbread muffins

Stir in a bowl 200 g of corn flour, 1 teaspoon of bicarbonate, 1 teaspoon of salt and 3 tablespoons of sugar and in another container beat with a whisk by hand 200 ml of whole milk, 100 g of eggs (without shell) e 50 g of melted butter warm. Add the two compounds, always mixing with a hand whisk to remove the lumps.
Pour everything into a greased and floured muffin pan and cook for 30 minutes at 180 °.
Someone likes adding doughs into the dough canned corn kernels to feel its consistency under the teeth. We advise you to try why it's worth it.
If you want to enrich them further you can do it with some steamed vegetables left quite crispy. Some broccoli florets, for example, would be particularly good!

Same recipe, different molds

We have proposed the corn muffins, but with the same recipe you can prepare an extraordinary one bread in the box cooking the mixture inside a plumcake mold.
If you love sweets, instead, you can turn the cornbread into a cake adding a little sugar at the dose of the basic recipe, a little 'of cinnamon and, why not, nuts and raisins.

How to serve the cornbread

The cornbraed should be brought to the table cut into cubes or, as we have suggested, in single portions.
The important thing is that it is quite tall and soft so that you can pick up the most tasty and tasty condiments.
Keep it well covered and in a dry place for two days at the most and eat it before it gets too dry. Since this is a typical Thanksgiving dish, the famous stuffed turkey, sweet potatoes, pumpkin or bean soup, bread and chestnut filling and classic pies, pumpkin pie or pecan, will also be on the table along with this delicious bread. pious.

5 errors of the pumpkin pie

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If you want to try the cornbread muffin you just have to put yourself in the kitchen with our recipe in hand.
Take a look at the first our tutorial to also discover some interesting variations.

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