Honey Cornmeal Bread Recipes

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 CORNBREAD

Steps:

• Preheat oven to 400° F. Grease an 8-inch or 9-inch square baking pan. Set aside.
• In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder and salt.
• In a separate bowl, whisk together eggs, buttermilk, honey, melted butter and oil. Add the wet ingredients to the dry ingredients, stirring just until combined. Do not over-mix.
• Pour batter into prepared baking pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Slice into squares and serve warm.

HONEY CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

EASY HONEY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
• Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

HONEY CORNMEAL YEAST BREAD

Steps:

• Dissolve yeast in warm water and let sit to proof some.
• In a large bowl combine the cornmeal and salt.
• Heat the milk (about 115 degrees), butter, and honey in a saucepan and add slowly to the cornmeal, stirring all the time.
• Add 3 cups of the flour and mix well.
• Add yeast mixture stirring well.
• Add the rest of the flour gradually to make a stiff dough.
• Knead 100 times and place in a greased bowl to rise till double--about 1 hour.
• Punch down and rise again till double for about 1/2-3/4 hour.
• Turn onto floured counter and divide into two pieces.
• Form into 2 loaves and put in greased pans.
• Rise again till double.
• Bake 375 degrees for about 40-45 minute.
• If they start getting too brown, cover with aluminum foil.

HONEY CORNMEAL BREAD

Steps:

• Mix the yeast and the warm water together to proof.
• In a separate bowl put the milk, salt, cornmeal, honey, and butter (make sure the butter melts in the hot milk); mix well.
• Add 3 cups of the flour and mix well.
• Add the proofed yeast and mix well.
• Add the rest of the flour gradually, mixing to make a good dough.
• Knead for about 10 minutes or 100 times.
• Put in oiled bowl and let rise till double.
• Punch down and rise again till double.
• Divide in half and place in two greased bread pans and rise again.
• Bake at 375 degrees for 40-45 minutes.
• If the tops get browner than you like during the last part of baking, put foil around them.

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.