Time 30m Yield 9 servings. Number Of Ingredients 9 Steps:
In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
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).
Time 25m Yield 9 serving(s) Number Of Ingredients 9 Steps:
In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small mixing bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-inch baking pan. Bake at 400F for 20- 25 minutes or until toothpick inserted in the center comes out clean.
Time 25m Yield 12 muffins Number Of Ingredients 9 Steps:
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.
Time 40m Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and the cayenne pepper to taste. Whisk together egg and milk. Gently stir milk mixture into cornmeal mixture. Stir in melted butter and zest. Meanwhile, place remaining tablespoon butter in an 8-inch ovenproof skillet (preferably cast iron) or an 8-inch round cake pan or pie dish. Heat in oven until melted and foaming, about 2 minutes. Remove from oven, and pour batter into skillet. Bake until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Brush top with honey; let cool.
Time 34m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Time 40m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish. Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined. Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish. Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
