The Blue House Kitchen: Cornbread

Showing posts with label Cornbread. Show all posts

Wednesday, 2 November 2016

Sweet Honey Cornbread

This Sweet Honey Cornbread is so moist and delicious. It has just the right amount of sweetness from the honey. Thank you Real Housemoms

1 c milk
1/4 c. butter, melted
1 egg, beaten
1 1/4 c cornmeal
1 c all-purpose flour
1/4 c sugar
1/4 c honey
1 tbsp baking powder
1/2 tsp salt
1/4 c frozen corn

Preheat oven to 400 degrees

Whisk together milk, butter and eggs in a large bowl

Add in the remaining ingredients

Stir until just combined, it will still be lumpy

Pour into a greased cast iron skillet or baking pan

Bake for 20 min or until toothpick comes out clean after being inserted into the center

Allow to cool slightly then serve

Wednesday, 4 November 2015

Pumpkin Cornbread

Not much pumpkin taste but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Thank you Real Mom Kitchen

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

Preheat oven to 400°F.
Grease 10-inch glass pie pan or 9-inch square baking pan.
Sift flours, baking powder, salt and spices in a large mixing bowl.
Whisk in cornmeal.
In separate bowl, beat eggs lightly.
Whisk in pumpkin, brown sugar, oil and molasses.
Make a well in the dry mixture.
Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.
Pour batter into prepared pan.
Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.