HONEY BUTTER CORNBREAD
Make the best homemade cornbread with this easy recipe! It's fluffy on the inside, crisp around the edges, and full of delicious honey-butter flavor. Recipe yields one large skillet of cornbread (see recipe notes for alternate baking vessel options).
Provided by Cookie and Kate
Categories Baked goods
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on-we want it to get bubbly and lightly browned, but not burnt).
- Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
- Pour the liquid into the dry mixture, and stir just until moistened through (we'll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
- Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
- Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving-perhaps with extra butter, honey or jam on the side.
- This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.
Nutrition Facts : ServingSize 1 of 16 slices, Calories 200 calories, Sugar 12.9 g, Sodium 268.9 mg, Fat 7.8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 30.3 g, Fiber 2.1 g, Protein 4.5 g, Cholesterol 52 mg
SOUR CREAM CORNBREAD
Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!
Provided by Emily Hughes
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g
JALAPEñO-SOUR CREAM CORNBREAD WITH HONEY BUTTER
Steps:
- Make cornbread: Preheat oven to 400°F. Whisk together flour, cornmeal, baking powder, salt, and baking soda in a bowl. Whisk together sour cream, milk, honey, eggs, and jalapeños in a second bowl.
- Melt butter in a 10-inch cast-iron skillet over medium heat. Pour butter into sour cream mixture and whisk to combine. Add wet ingredients to dry and stir until blended. Transfer batter to skillet and smooth top.
- Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes.
- Make honey butter: Stir together butter, honey, and a pinch of salt in a bowl. Serve cornbread warm with honey butter.
SOUR CREAM CORNBREAD WITH HONEY BUTTER
This makes a large pan of cornbread. Great with beans, chili, soup, etc. This is for a large gathering - not a small group. Also - not traditional style cornbread. This is a rich moist cornbread. The honey butter is a great addition
Provided by Alice Robertson Cla
Categories Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cornbread:.
- (3 cups sour cream is 1 1/2 containers of the 16 ounce containers).
- (2 2/3 cups is about 2 cans of the 14 ounce cans).
- Combine first 6 ingredients in order listed, mix well.
- Pour into greased 9 x 13 inch pan.
- Bake at 350 degrees for approximately 45 minutes. May take up to 50 to 55 minutes - so you will need to watch it.
- Make 24 squares of cornbread.
- For honey butter: Mix soften butter and honey together. Serve with warm cornbread.
Nutrition Facts : Calories 388.7, Fat 31.1, SaturatedFat 12.1, Cholesterol 90.9, Sodium 372.4, Carbohydrate 25.8, Fiber 1.4, Sugar 9.6, Protein 4.4
EASY, SWEET CORNBREAD MUFFINS
If you enjoy sweet cornbread, I think you'll like these a lot!
Provided by mindyamac
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
- Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 31.1 g, Cholesterol 44.6 mg, Fat 9.4 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 4.2 g, Sodium 613.5 mg, Sugar 10.8 g
SOUR CREAM CORNBREAD
Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
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