Honey cornbread, delicious & tasty!

Once you comprehend the basics of cooking, it can be such a releasing and rewarding experience to produce a just tasty meal or baked thing. The scents in your home and the faces of the people that you share it with are invaluable. We wish this Honey cornbread dish will give you some suggestion for you to come to be an extraordinary cook.

Instead of being sweetened with sugar, it is solely sweetened with honey. And a hefty dose of it. This version combines fresh corn, honey, and rich butter in a mouthwatering twist on traditional recipes.

You need flour. I used an ultra grain, it's white flour with whole wheat finely ground with it.
You need baking soda.
You need baking powder.
Use yellow cornmeal.
You need eggs.
You need to prepare almond milk.
Provide real butter, melted.
You need to prepare vegetable oil.
Use egg white.
You need organic honey.

Short Tips:

If a recipe says to use a particular sort of pan, then use that pan. If you merely own one nonstick pan, the best tip we can offer you is to wait for a decent sale at a kitchen shop, then buy yourself a stainless steel pan and a cast iron cooking pan. Also its sensible idea to switch low-cost nonstick pans every few years, as the coating can wear down over the years.

Set oven to 400°.
Prepare a 9x9 pan with butter or cooking spray..
Mix dry ingredients in medium sized bowl.
In a separate bowl mix milk, honey, melted butter, and oil.
In separate bowl beat eggs lightly. In another bowl beat the one egg white until it's frothy..
Add the eggs to the milk and honey mixture. Add this mixture to the dry mixture and stir only until all ingredients are mixed..
Pour into prepared pan and let sit for about 5 minutes..
Bake at 400° for about 20-25 minutes or until a toothpick inserted in the center comes out clean..
Just a note....before putting in the oven I drizzled honey over the top. This is optional but gives it a lightly sweet crust. Also an option is to put some butter on the top when it comes out of the oven :-).

There's something about freshly baked cornbread muffins that makes me smile. Not like any cornbread I have ever had - this is so sweet. I usually use a lot more honey than the Straight from the Dinosaur Bar-B-Que and Biker Bar in Syracuse, NY. Not like any cornbread I have. I served this cornbread with the Black Bean Soup with Bacon and the tossed salad with the Creamy Cilantro In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs.

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