Honey Corn - Corn Bread
Honey Corn Cornbread is Fabulously tasty and is a family and friends favorite!
Equipment
- Baking pan
- Measuring Spoons
- Measuring Cups
- Electric Beater
- Mixing Bowl
Ingredients
- 2 C. Unbleached All Purpose Flour
- 1 C. Fine Ground Yellow Cornmeal
- 1 1/2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/4 tsp. Salt
- 2 Large Eggs
- 2/3 C. Honey
- 8 tsp. Butter melted
- 3/4 C. Sour Cream
- 1/3 C. Whole Milk
- 1 1/2 C. Fresh or Frozen Corn
Instructions
- Whisk dry ingredients together in mixing bowl.
- Whisk wet ingredients in separate mixing bowl: eggs and honey.
- Melt butter in microwave or stove top.
- Add melted butter, sour cream, and milk to the egg and honey mixture.
- Use electric beater to mix all wet ingredients thoroughly.
- Combine both wet and dry ingredients and mix thoroughly.
- Choose muffin tin or 9-14 baking dish and spray with PAM oil spray to avoid ingredients sticking to the pan.
- Spoon into muffin tins or 9-14 baking dish.
- Cornbread is down when it's golden brown and you can stick a toothpick in the center it comes out clean.
- Remove from oven to cool on rack.
- Once cooled enough to remove from the pan, you're ready to serve!
- Tasts great alone or with butter, honey, or jam.
Notes
Prep time: 20
Baking Dish: 9x9
Bake time: about 17-20 minutes depending on your oven.
Place on middle oven rack.
Bake at 375 degrees
Calories: 358
Carbs: 42
Fat: 20g
Protein: 5 grams