Turquoise Room Cornbread
"This recipe comes from the La Posada's Turquoise Room. I emailed the chef and he shared the recipe(except it was made made 5 times as much. It's served with their signature Sweet Corn and Black Bean Soup (recipe also posted) and it's incredible. Note: It's a bit sweet because of the mesquite syrup that is used. Unless you live in the southwest you'll probably have to buy it online. It great even without the glaze! "
Ingredients
Nutritional
- Serving Size: 1 (94.7 g)
- Calories 276.6
- Total Fat - 12.9 g
- Saturated Fat - 3.6 g
- Cholesterol - 38.2 mg
- Sodium - 348.1 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 1.7 g
- Sugars - 18.7 g
- Protein - 3.6 g
- Calcium - 71.1 mg
- Iron - 1.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Spray baking pan with non-stick cooking spray. (one 8 x 8 or 12 muffin).
Step 2
In mixing bowl combine all the cornbread ingredients and mix well, scraping the sides of the bowl carefully. Spoon into prepared pan.
Step 3
Bake Time: 8 x 8 x 2 baking pan = 22 - 26 minutes, or until golden brown. Standard muffin pan = 12 - 15 minutes, or until golden brown.
Step 4
While cornbread is baking, in a small pan mix together the syrup, honey and butter and heat until butter is melted and thoroughly combined.
Step 5
Remove cornbread from oven, with a toothpick poke holes in the top and drizzle the glaze over the top. Cool before serving.
Tips
No special items needed.