Cornbread With Honey Butter Recipes

BEST-EVER CORNBREAD WITH HONEY-BUTTER

Steps:

• Place an 8-inch cast-iron pan over medium heat
• Add the cornmeal and corn flour, and cook, stirring often, to toast, being careful not to burn
• Once fragrant and slightly brown, remove the cornmeal and corn flour to a plate and let cool
• Reserve pan
• Preheat oven to 400°F
• In a large mixing bowl, combine toasted cornmeal and corn flour with flour, sugar, baking powder, baking soda and salt
• Set aside
• In a medium mixing bowl, whisk together milk, sour cream, 2 tablespoons corn oil, the butter and egg
• Once smooth, add to the dry mixture and stir with a rubber spatula until combined
• Place the cast-iron pan back over high heat
• Add the remaining 2 tablespoons of corn oil and swirl it around the pan to coat
• Pour in the batter then place pan into the oven and bake for 15 minutes
• Remove and let cool for 15 minutes before serving
• Meanwhile, in a small saucepan, melt two tablespoons of butter with honey and salt
• Remove the cornbread to a serving plate, brush the top of the cornbread with the honey-butter and serve
• Campfire Baked Beans

HONEY BUTTER CORNBREAD

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.

HONEY CORNBREAD

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.

HONEY BUTTER CORNBREAD

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.

AIR FRYER CORNBREAD WITH HONEY BUTTER

Steps:

• Grease a 7-inch round cake pan with butter; set aside.
• Add 6 tablespoons of the butter to a large microwave-safe bowl and microwave until just melted, 30 to 60 seconds. Let cool slightly. Whisk in the buttermilk, eggs and vanilla until smooth. Whisk in the cornmeal, flour, sugar, baking powder, salt, and baking soda until smooth and well combined (it's OK if a couple small lumps remain).
• Pour the batter into the prepared cake pan and place in the basket of a 6-quart air fryer. Cook at 350 degrees F until deep golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 5 minutes, then invert onto a wire rack.
• While the cornbread is cooking, stir together the honey and remaining 4 tablespoons butter in a small bowl until combined. Enjoy the cornbread warm or at room temperate, with a smear of honey butter and a sprinkle of flaky sea salt, if desired.

CORNBREAD WITH HONEY BUTTER

Steps:

• Preheat oven to 375F.
• Combine the dry ingredients (cornmeal, flour, baking powder, salt and sugar) in a bowl and stir to distribute the baking powder.
• Stir the mayonnaise, eggs, and milk into the dry ingredients and mix.
• Prepare the yellow cake mix into batter form (adding eggs and milk, etc according to the packages instructions). Add the yellow cake mix batter to the corn bread batter up to a 1:1 ratio (or you can use less cake batter).
• Grease/butter a baking pan. Bake for about 30 minutes or so until done.
• Whip honey and margarine together.