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cup unsalted butter, melted and cooled slightly
Preheat oven to 400°F. Spray an 8 x 8-inch baking pan with cooking oil and set aside.
In a large bowl, sift together the cornmeal, flour, baking powder and salt.
Make a well in the center of the dry ingredients and add the butter, honey, maple syrup, eggs and milk. Stir to combine.
Pour the batter into the prepared baking pan and tilt to distribute evenly.
Bake for 20-25 minutes, until golden and a toothpick inserted in the center comes out clean.
- 1 cup roughly chopped walnuts
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup maple syrup
- 2 large eggs
- 3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
- 2 tablespoons canola oil
Preheat oven to 425°F. Place walnuts in a 10-inch cast iron skillet over medium high heat and toast until fragrant, 3 to 5 minutes. Transfer walnuts to a bowl and place skillet in oven.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, syrup, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in walnuts.
Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
- 1-1/2 cups unsalted butter, melted and cooled and divided
- 2 cups all-purpose flour
- 2 cups cornmeal
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups whole milk
- 4 whole eggs
- 1/2 cup honey
- 1/2 cup real maple syrup
- Start by preheating your oven to 425° degrees. Line a 9x13 baking pan and spray with baking spray or you Misto.
- In a measuring cup or small bowl combine both the honey and the maple syrup and stir to combine.
- In a large bowl combine the flour, cornmeal, baking powder, soda and salt. Make a well in the center and add in the eggs, milk, a half cup of the melted butter and half of the honey/maple mixture. Whisk the wet ingredients into the dry until just combined.
- Pour the cornbread-cake batter into the prepared pan and bake for 18-20 minutes, rotating the pan halfway through the baking time until a cake tester comes out clean.
- In the meantime combine the remaining butter and honey/maple together and keep warm in a small saucepan over low heat.
- Once the cornbread cake is out of the oven, let it cool in the pan for 10 minutes before removing and then brush with the butter mixture. Let cool completely before cutting into pieces and then drizzle more of the butter/honey/maple mixture over top and in between the slices. Serve with an extra drizzle of the butter mixture and enjoy.
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Cast Iron Skillet Honey Maple Cornbread
Classic cornbread filled with whole corn kernels and slightly sweetened with maple and honey. This cast iron skillet honey maple cornbread is delicious and easy to make, perfect for get togethers with friends and family.
I can’t believe that there’s only a couple weeks left until Thanksgiving! As we’re quickly approaching the holidays, there’s so much to do and so many events to attend. Friendsgiving, potlucks at work or maybe at school, and of course, Thanksgiving, just to name a few. This year, several close friends of mine and I are having Friendsgiving the weekend before Thanksgiving, and we’re each bringing our favorite dish to the party.
If you’re looking for something to bring with you to your holiday gatherings, you don’t have to look any further than this cast iron skillet honey maple cornbread.
I’m a huge fan of cornbread. It’s a staple for fall gatherings, specifically Friendsgiving. At least, it is for me. I especially love this version of cornbread because it has a hint of maple giving it a little fall twist. Each bite of the cornbread is filled with whole corn kernels. Even better, making this cast iron skillet honey maple cornbread is simple so I don’t have to stress out about it.
Your family and friends will love this! How can anyone resist that layer of crunchiness on top and on the sides? Or how can you say no to all that delicious sweet corn?
I used Del Monte® Whole Kernel Gold & White Corn to make this cornbread. You can easily find these in the canned vegetable aisle at Walmart.
What I like about Del Monte® Whole Kernel Gold & White Corn is that it’s sweet and flavorful and easy to use. Exactly what I’m looking for in my cornbread. Because when I’m making a dish for Friendsgiving or any get together, I like it to be tasty but still as simple as possible.
To make this cornbread, you’ll need several simple ingredients and a cast iron skillet. That cast iron skillet is key to making that crunchy edge.
In a 10 or 12 inch cast iron skillet, melt butter over low heat. Once the butter has completely melted, pour the butter into a medium sized mixing bowl. Allow the butter to cool for about 10 minutes.
Add egg, maple syrup, honey, and buttermilk to the melted butter, and whisk until combined.
In a large mixing bowl, whisk together cornmeal, all purpose flour, baking soda, a pinch of salt.
Pour the wet ingredients into the dry ingredients and combine. Then fold in a cup of Del Monte® Whole Kernel Gold & White Corn, drained. Make sure not to overmix the batter.
The cast iron skillet should still be hot. But if it’s not, heat the skillet for about a minute. You want the skillet to be hot to create that crispy edge. Pour the cornbread batter into the skillet.
Bake the cornbread in the oven for about 20 minutes or until the top and edges are browned. If the top isn’t as brown as you would like, you can always place the cornbread back into the oven under the broiler setting for a couple minutes.
Allow the cornbread to cool for several minutes before cutting into it.
Serve the cast iron skillet honey maple cornbread warm with jam or butter.
You can also save .50 when you purchase Del Monte® products at Walmart using Ibotta, valid 11/3-11/18.
Came out well, would make again.
Adding 1/2 teaspoon of baking soda will produce a lighter muffin. It reacts with the acidic buttermilk. Also added an extra egg as many others recommended. Great muffin, not too sweet, served with Turkey Chili.
I thought these were excellent. I added an egg as per reviewers suggestions. Mine didn't rise too much though -- I prob did something wrong . but flavour was good!
This was a quick recipe and the muffins were good but not as sweet as I like.
Very good. I used a medium coarse stone ground cornmeal so the muffins had a lot of texture. I made 5 jumbo muffins from this recipe. I cooked for 15 minutes and they were perfectly cooked. I was expecting to have to cook longer, but I am glad I didnt. Will try some additions (such as scallion or jalapeno) next time. Theses were perfect served with a southwestern spicy chicken soup.
Great recipe - so light and fluffy. A great base recipe - will try adding other ingredients for variation.
These were very good. Like another reviewer, I added the maple syrup to the batter so I wouldn't end up with leftover maple butter.
Better than the average cornbread muffin. (I used buttermilk powder and a cup of milk for the liquid, just because most purchased buttermilk is the fake cultured stuff).
These are DELICIOUS. Maple syrup very expensive here, and buttermilk not too common either, but still good with the fake stuff and normal milk or yoghurt. Great with chopped jalepenos too
Double the eggs and add maple syrup, corn and cheddar cheese to it. Perfect.
My new favorite thing. I used Grade A syrup because I was in a time crunch and couldnt find Grade B but they turned out great anyway.
I just made these for my neighbors honey processing party (they raise bees). They went over like hotcakes. I took clues from previous reviews using two eggs & added a cup of corn to the finished batter. I used honey (from their hives) instead of sugar. Had to increase baking time to 23 minutes. I think that if the muffins weren't being served with butter and honey, that they could use a little more sweetness. Otherwise, they were very light and moist.
Just made these. My 10 year old loved them. I added a couple of tablespoons of honey to the wet ingredients as well as some frozen corn. Yum.
great recipe. I listened to the other reviews. I added an extra egg, a little extra buttermilk and a little extra butter. I also addded half a can of corn. They are moist and delicious. Next time I will add more sugar. Overall, a great basic recipe. I will start experiementing.
I substituted canola oil for one of the tablespoons of butter and substituted three tablespoons of maple syrup for two of the tablespoons of sugar. I also added about 1/4 cup sharp cheddar cheese. Turned out great -- moist and with just a touch of sweetness. Next time I will increase the maple syrup and cheese since both flavors were very subtle. I don't see a need for the maple butter -- which is why I went for the maple syrup in the batter.
I love these muffins, and they've been well received at every gathering I've made them for. This is the only cornbread recipe I use, with or without the maple better. Tonight I'm even planning to serve them alongside a spicy vegetarian curry. On occasion, I substitute molasses for the maple in the butter, which tastes incredible. Just keep in mind that molasses hardens in the refrigerator, so I would plan to make the butter right before serving, or allow it to come back to room temperature if you do make it ahead of time.
Amazing! The most tender muffins ever. Easy and delicious. Will make again and again.
Good, added an extra tablespoon of butter as per previous reviewer, batter/muffins still a tiny bit dry. Iɽ add another 2 tablespoons buttermilk next time, or measure my flour/corn meal a little on the scant side.
Note: The muffins will be better if you don't line the muffin cups with paper.
Not bad but not great. I would have preferred a more "corn" taste. Still, they're nice and tender, and I wouldn't mind making them again.
My "go to" recipe for entertaining! I use 2 eggs and add tsp. vanilla mmmmm My two daughter claim it as their own. but it is MINE. lol..
These were great and so easy! I made honey butter instead of maple butter, as that's what I had on hand, and it complimented the muffins quite well. I didn't have a problem with dryness as other reviewers mentioned, but I also pulled the muffins at
13.5 minutes rather than the 15 specified in the recipe. I will definitely make these again
Substituted self-rising flour (my baking powder is dead) and corn flour, and baked for 14 minutes as a previous reviewer recommended. They were excellent-- moist, cake-like crumb.
I have made these about five times now, and they have been a hit every time. I like to pair them with braised meats or some kind of savoury saucy dish. If you aren't doing that, they do need the butter spread to retain moisture. But the flavour is simply wonderful. The last time I made them, i used a little extra butter in the batter and it made them just moist enough. My boyfriend is an experienced chef and he loves them.
Quick and tasty. I made mini muffins (24 yield) and baked at the same temp for 10 minutes. The butter was good as well, but next time I would pair these with honey butter instead.
EASY CORNBREAD RECIPE
This easy cornbread recipe is so easy to make, it is crunchy from the outside, soft and moist from the inside. It&rsquos not very sweet and is not savory either but has just enough ingredients that balance the flavors perfectly.
It takes only about 35 minutes to bake this delicious bread and will be enough to feed the whole family during holidays and weekends.
I love to enjoy the bread warm with few spoons of cold butter and drizzle honey all over. This recipe also makes the perfect snack or side to go with soups, chilies, and stews. Simply delicious!
HOW DO YOU MAKE CORNBREAD FROM SCRATCH?
- Step 1 . preheat oven to 350º.
- Step 2 . In a large mixing bowl, whisk together cornmeal, sugar, baking powder, flour, and salt.
- Step 3 . Continue with wet ingredients. In a separate bowl, beat the eggs first and then add the oil, melted butter, honey, and milk. Pour the wet ingredients into dry ingredients. Whisk to combine.
HOW DO YOU MAKE CORNBREAD THAT DOESN&rsquoT FALL APART?
To make sure that your cornbread is fluffy and moist from the inside and perfectly crumbly on the outside you need to keep in mind the following:
- Measure out all the ingredients.
- Use the right flour, the whole wheat flour is better than white flour to get that crunchy crust.
- Use cornmeal and not cornstarch.
- Don&rsquot skip the eggs, they play important role in holding everything together.
- Don&rsquot overbake this cornbread. As soon as the bread is golden brown on the outside, insert a toothpick in the center, if it comes clean the bread is ready.
HOW LONG DOES CORNBREAD LAST?
This easy cornbread recipe is perfect if you want to make it ahead for the upcoming week. Simply bake the bread, let it cool, and then wrap individually or put it into fridge friendly container with a tight lid.
Whenever you&rsquore ready just take a piece of bread out, let it come to room temperature (or reheat it), and enjoy for breakfast or a quick snack. The bread will last for the whole week in the fridge.
CAN YOU FREEZE CORNBREAD?
Individually wrap chilled bread pieces and place them into the freezer for up to 2-3 months.
- If you don’t have a cast iron skillet, you can certainly bake this cornbread recipe in an 8″ baking dish or muffin pans. Keep in mind that cooking times will vary.
- Honey may be substituted for the maple syrup.
- Make this cornbread dairy free by subbing the butter with oil and the buttermilk with non-dairy milk. For dairy free buttermilk, add 1 tablespoon of lemon juice to dairy free milk and let stand for 10 minutes.
- Add 1 cup fresh or thawed frozen corn for extra texture.
- To make this skillet cornbread gluten free, substitute the all purpose flour with oat flour (or 3/4 cup oat flour and 1/4 cup teff flour), and add an additional egg (total of 2 eggs).
The Ultimate Healthy Cornbread Although most of my family looks forward to the side dishes more than the turkey on Thanksgiving (especially this healthy sweet potato casserole—it tastes like pumpkin pie!), the exact opposite scenario occurs with our main entrée at Christmas. Nearly every year, we purchase a honey baked ham from a specialty shop in town, along with an assortment of chutneys and stone ground mustards. We typically cut a few slices to serve the day before as part of celebrating my grandparents’ wedding anniversary (yes, they were married on Christmas Eve!), but we save the majority of the ham for our regular Christmas dinner. Everyone reaches for those thick, juicy slices first, as well as the condiments, before turning their attention to the platters of sides. Even with everyone sneaking into the fridge for a few extra nibbles in between meals throughout the next few days, licking the sweet honey evidence from their fingers to avoid getting caught, we still end up with leftovers. However, Mom always plans ahead and buys a special artisan package of dried beans from the store when she picks up the ham. When everyone proclaims they’re done, she adds the rest of the ham to a big pot, along with the contents of the package and an ample amount of water, to make ham bone and bean soup. While it simmers, it fills the house with the coziest savory smell, causing everyone to ask, “Is it done yet?” Occasionally, Mom whips up a batch of cornbread while the soup cooks. She usually follows the directions from one of our old well-worn cookbooks or on the back of the box of cornmeal, both of which depend on large amounts of oil and sugar for their moist texture. It’s a good thing we usually finish off the pan before New Year’s Eve… We need come up with resolutions to burn off all those calories! With the holidays quickly approaching (how is it that Thanksgiving is right around the corner already??) and chilly fall weather fully upon us, I suggested that we make this Ultimate Healthy Cornbread instead this year. After their first bites, both of my parents’ eyes lit up, just like five-year-old children’s on Christmas morning, and they immediately agreed… While reaching for a second slice, with the crumbs of the first still lingering on their lips! They quickly deemed it the best cornbread they’d ever had—and I definitely agree! For the base of this healthy cornbread, you’ll use a combination of cornmeal and white whole wheat flour . White whole wheat flour is made by finely grinding a special type of soft white wheat, which has a lighter taste and texture very similar to that of all-purpose flour. This gives your cornbread the perfect tender texture, while still letting the comforting corn flavor shine! Whereas the recipes my mom typically turned to all used oil, I actually prefer butter in this recipe! It gives the cornbread an extra cozy-comfort-food richness, especially when paired with vanilla extract . I know it sounds crazy… Vanilla extract? In cornbread?? Trust me—you do not want to skip it! Vanilla actually enhances butter’s flavor, so it makes this recipe taste just as indulgent as traditional ones! However, unlike traditional recipes with around ½ cup of oil, you’ll only use 1 tablespoon of butter. (Or coconut oil… It also works, but it doesn’t have the same rich flavor!) Instead, the rest of this cornbread’s tender texture comes from Greek yogurt ! It’s my favorite ingredient in healthier baking for a reason… It adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your cornbread a protein boost, too! Finally, you’ll mix in just a hint of honey for sweetness. Because my family often eats their cornbread warm with a drizzle of honey (and a small pat of butter that melts into all of the crooks and crannies), we prefer our cornbread on the not-so-sweet side. You could easily substitute a little extra honey for some of the milk if you prefer! And there you have it! The best healthy cornbread—perfect for serving with soups, chilis, game day spreads… Or any time you’re just craving comfort food—but not the guilt! ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cornbread! Maple Cornbread
Sweet Yankee cornbread made with the goodness of whole wheat and pure maple syrup.
- 1 cup Whole Wheat Pastry Flour
- 1 cup Stone Ground Or Yellow Cornmeal
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 1 cup Whole Milk
- ¼ cups Maple Syrup
- 6 Tablespoons Butter, Melted
- 2 whole Eggs, Lightly Beaten
1. Preheat the oven to 425° F. Pour 2 tablespoons of the melted butter into an 8 or 9-inch square or round baking pan.
2. In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt. In a small bowl, whisk the milk, maple syrup, remaining butter, and eggs. Add the liquid ingredients to the dry ingredients and gently stir together just until moistened.
3. Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm with butter and maple syrup.
Whether you&rsquore in the savory cornbread camp or you like it on the sweet side, we can all agree on one thing: It&rsquos at its finest when baked in a cast-iron skillet&mdashthe magic ingredient to a crisp, toothsome edge. Our cast-iron cornbread recipe is sweetened with maple syrup and contains brown butter, because what could be bad about that?
Even better, that brown butter means you don&rsquot have to grease the skillet before pouring in the batter. You&rsquoll want to keep an eye on it once it starts to melt, because it can go from toasty, nutty and golden to charred in a matter of seconds. Just keep swirling the pan until the foaming subsides and the butter solids start to turn golden. Serve the finished cornbread with extra butter and a drizzle of honey if you like. (We do.)
12 tablespoons (170g) unsalted butter
1½ cups (234g) yellow cornmeal (such as Bob’s Red Mill)
1½ cups (180g) all-purpose flour
1 tablespoon (18g) baking powder
1½ teaspoons (8g) kosher salt
3 large (150g) eggs, at room temperature
1. Preheat the oven to 375°F. In a 12-inch cast-iron skillet, melt the butter over medium heat. Once it&rsquos melted, continue to cook the butter, swirling the pan or stirring with a spatula, until the milk solids are golden brown and the butter smells toasty. (This is brown butter.) Transfer the brown butter to a medium mixing bowl to cool set the skillet aside but don&rsquot wipe it out.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda until thoroughly combined. Set aside.
3. To the butter, add the maple syrup and whisk to combine. Add the buttermilk and eggs, and whisk to combine.
4. Make a well in the center of the dry ingredients, then pour in the wet ingredients in and stir until combined&mdashbut don&rsquot over mix. Transfer the batter to the cast-iron skillet, the transfer to the oven and bake until a cake tester or toothpick comes out clean, 28 to 30 minutes. Cool slightly before slicing and serving.
Note: Any leftovers will keep for up to 5 days in an airtight container in the fridge.