Honey Cornbread
Created by moosehead on June 10, 2012
- Servings: 6
- Prep Time: 15m
- Cook Time: 17-20m
- Recipe #5700
Ingredients
- 1 cup buttermilk
- 1 cup corn meal
- 1 cup unbleached, all purpose white flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 3 tablespoons melted butter
- 1/4 cup honey
How to Make
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Step 1: Combine egg, buttermilk and honey and beat well until fluffy.
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Step 2: Combine dry ingredients together.
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Step 3: Beat dry ingredients and melted butter into the egg mixture, a little at a time. Don't overmix; just get everything moist.
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Step 4: Pour into 8 inch square pan prepared with pan release or butter.
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Step 5: Bake at 425 for 17 to 20 minutes (until knife inserted comes out mostly clean).
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Step 6: When first take out of oven, immediately loosen edges with a butter knife. Let sit for 5 minutes cooling before removing (or just eat from the baking pan if you're not trying to be too proper!).
Nutritional Facts
- Serving Size: 1 (64.5 g)
- Calories 244.8
- Total Fat - 8.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 42 mg
- Sodium - 321.4 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 0.8 g
- Sugars - 12.5 g
- Protein - 10.3 g
- Calcium - 317.7 mg
- Iron - 2.2 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.4 mg