Turquoise Room Cornbread

10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #7841

November 09, 2011



"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! "

Original is 12 servings

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.

0 Reviews

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