Set oven to 400 degrees F.
Grease an 8 x 8-inch baking pan.
Combine all dry ingredients.
Cut in the shortening with a pastry knife until it's like small crumbs.
Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth.
Pour into a well-greased and floured baking pan.
Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don't over bake).
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
If a recipe calls for ground cardamom, it is best to start with
Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups.
Combine corn meal, flour, baking powder and cinnamon in large bowl. Whisk egg, milk, honey, oil and sour cream in small bowl. Add to corn meal mixture, stirring just until moistened. Spoon evenly into prepared muffin cups.
Bake 18 to 20 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
Mix all ingredients in order given.
This recipe was given to me by Marie Helmke when she had the Galley Restaurant in Port Isabel.
This is the best honey-mustard dressing I've ever tried!
To prepare Tex-Mex cornbread add 4 oz. can chopped
mall bowl, mix the mustard, honey, mayo and dried onion flakes
ized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla
Make cornbread per package directions.
That'
nd milk to prepare the cornbread as directed on the box
Mix basic cornbread dry ingredients according to recipe.
Add cheese, jalapenos and onions to dry ingredients.
Mix well.
Add wet ingredients.
Stir well.
Mixture will be thick and chunky. Bake at 425\u00b0 for 15 minutes.
Saute meat and onion in bacon fat.
Add tomatoes, sugar, ketchup and beans, without draining if canned.
Simmer about 10 minutes.
Pour into 1 1/2-quart casserole dish.
Spread your favorite cornbread recipe over.
Bake at 425\u00b0 about 25 minutes. Bread on top will be like cooked cornbread.
Combine the cornmeal, whole wheat flour, baking powder, salt and soda in a large mixing bowl.
Set side.
Combine buttermilk, oil, eggs and honey.
Add to dry ingredients, mixing well.
Pour batter into a greased 13 x 9 x 2-inch baking pan.
Bake at 425\u00b0 for 20 to 25 minutes or until golden brown.
Cut cornbread into 2-inch squares to serve.
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or
Preheat panini grill to medium-high heat (375 degrees).
Brush melted butter onto outer sides of each slice of bread. Spread a thin layer of honey on the inside of one slice of bread. Top with slices of raclette (enough to cover bread, about 1/8″ thick). Place the other slice of bread on top, buttered side up.
Grill sandwich for 3 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
large bowl, combine crumbled cornbread, dried white bread slices and
Bake your cornbread at 450\u00b0 until golden brown.
Cool your cornbread, then crumble into large mixing bowl.
Chop green peppers, green onions, cucumbers and tomatoes; mix all the ingredients together and pour dressing over top; stir well and chill.
his.
Mix up your cornbread batter and add corn and
0 x 12 dishes). Crumble cornbread into 5 quart mixing bowl