Post by Loupy on May 18, 2019 16:46:38 GMT -7
SWEET SOUTHERN CORNBREAD
From: Brandie @ www.thecountrycook.net/sweet-southern-cornbread-corn-cake/?
This homemade Sweet Southern Cornbread is simple and made with real honey. Bake it up in a cast iron skillet or baking pan. Moist and sweet!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
2 tbsp honey
1 egg
4 tbsp butter, melted
½ cup milk
½ cup water
½ cup sugar
1 cup yellow corn meal
1 cup all-purpose flour
½ tbsp baking powder
½ tsp salt
Instructions
Preheat oven to 350F degrees.
Spray 8x8 baking dish (or 8-inch round cast iron skillet) with nonstick spray.
In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water.
In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt.
Give it a gentle stir with a fork to combine.
While whisking, slowly add your dry ingredients to your wet until all combined.
Batter may be a little lumpy, that’s okay.
Pour mixture into greased 8 x8 baking dish (or cast iron).
Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.
Notes
Like it Crispy?
Heat up your cast iron skillet in the oven before adding the cornbread batter. Be sure to adjust the baking time accordingly.
Measuring sticky honey tip:
Here’s a tip for getting the honey out of your measuring spoon. Spray the spoon with nonstick spray first. Then pour in honey, this will help keep the honey from sticking.
For Mexican cornbread:
Add about half a small can of chopped green chiles and ¼ cup of shredded cheddar cheese. Also, if you like corn bits in your cornbread, just add a small can of corn, you could even use some creamed corn in here as well.
Nutritional Information:
Calories: 265 | Carbohydrates: 53g | Protein: 6g | Fat: 3g | Cholesterol: 29mg | Sodium: 216mg | Potassium: 245mg | Fiber: 3g | Sugar: 18g |
From: Brandie @ www.thecountrycook.net/sweet-southern-cornbread-corn-cake/?
This homemade Sweet Southern Cornbread is simple and made with real honey. Bake it up in a cast iron skillet or baking pan. Moist and sweet!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
2 tbsp honey
1 egg
4 tbsp butter, melted
½ cup milk
½ cup water
½ cup sugar
1 cup yellow corn meal
1 cup all-purpose flour
½ tbsp baking powder
½ tsp salt
Instructions
Preheat oven to 350F degrees.
Spray 8x8 baking dish (or 8-inch round cast iron skillet) with nonstick spray.
In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water.
In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt.
Give it a gentle stir with a fork to combine.
While whisking, slowly add your dry ingredients to your wet until all combined.
Batter may be a little lumpy, that’s okay.
Pour mixture into greased 8 x8 baking dish (or cast iron).
Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.
Notes
Like it Crispy?
Heat up your cast iron skillet in the oven before adding the cornbread batter. Be sure to adjust the baking time accordingly.
Measuring sticky honey tip:
Here’s a tip for getting the honey out of your measuring spoon. Spray the spoon with nonstick spray first. Then pour in honey, this will help keep the honey from sticking.
For Mexican cornbread:
Add about half a small can of chopped green chiles and ¼ cup of shredded cheddar cheese. Also, if you like corn bits in your cornbread, just add a small can of corn, you could even use some creamed corn in here as well.
Nutritional Information:
Calories: 265 | Carbohydrates: 53g | Protein: 6g | Fat: 3g | Cholesterol: 29mg | Sodium: 216mg | Potassium: 245mg | Fiber: 3g | Sugar: 18g |
