Brown Butter And Honey Cornbread Recipes
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
BROWN BUTTER HONEY CORNBREAD
This Honey Child Brown Butter Cornbread recipe will be some of the best cornbread to grace your supper table. Filled with the flavors of brown butter and honey, its sure to be a family favorite. For something different, I chose to pre-grill hotdogs, then layer them in cornbread, then baking as directed. When done, sliced and topped with chili- almost like a Chili Corn Dog, was kid approved
Provided by Bonnie G 2
Categories Quick Breads
Time 45m
Yield 1 skillet, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1.Preheat Oven to 400 degrees.
- 2.In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
- 3.In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
- 4.Slowly add wet mixture to dry mixture and mix together until well combined.
- 5.Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
- 6.Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.
Nutrition Facts : Calories 459, Fat 19.6, SaturatedFat 6.4, Cholesterol 84, Sodium 324.4, Carbohydrate 65.9, Fiber 2.1, Sugar 33.8, Protein 7.4
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