Honey Corn Bread Mini Loaves W Honey Pecan Butter Recipes

SWEET CORNBREAD

Steps:

• Pre-heat oven to 425 f/ 220c
• Grease a mini loaf pan.
• Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
• Mix egg, milk, melted butter, oil, and honey in a large mixing bowl. Pour into the well of dry ingredients; mix well.
• Divide batter into the pan, filling the sections ¾ of the way (This makes 12 - 15 loaves).
• Bake for 12-15 minutes, or until golden brown.

PECAN-TOPPED CORNBREAD WITH HONEY BUTTER

Steps:

• Heat oven to 375°F. Spray 9- or 8-inch round cake pan with baking spray with flour. In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
• Serve warm cornbread with honey butter.

SWEET CORN-PECAN BREAD

Steps:

• Heat oven to 350°F. Generously grease bottom and sides of 9 x 5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Beat in eggs and corn until well mixed. Stir in flour, cornmeal, baking powder and salt, scraping bowl once, just until blended. Stir in pecans. Pour into pan.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack. Cool completely, about 45 minutes, before slicing.

SWEET SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Place two 8-cavity mini loaf pans in the oven to heat up.
• Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
• In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
• Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
• Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
• Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

HONEY CORNBREAD

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.

HONEY CORN BREAD MINI LOAVES /W HONEY PECAN BUTTER

Steps:

• 1. Preheat oven to 400 DEGREES F. NOTE: The only liquid in this recipe comes from the eggs & honey. Spray a 8 unit mini pan with non stick cooking spray and set aside till needed.
• 2. Pour melted butter into a medium size bowl, then add salt, honey, eggs, vanilla & butter flavoring. NOTE: SPRAYING MEASURING CUP FIRST WITH NON STICK COOKING SPRAY HELPS TO RELEASE HONEY MUCH EASIER WITHOUT STICKING to cup. Beat well to blend liquid ingredients.
• 3. Add dry ingredients to a small bowl and stir to mix.
• 4. Now add dry ingredients to wet ingredients then beat well to blend. Pour mixture equally into well greased or sprayed 8 unit mini loaf pan.
• 5. Bake at 400 degrees F. for 15 to 20 minutes till golden brown.
• 6. Remove from oven and serve while warm with Honey Pecan Butter.
• 7. To prepare honey pecan butter, add softened butter to a small bowl then add cinnamon, honey and chopped pecans, blend together, and serve with warm bread.