Best Healthified Pecan Topped Cornbread With Honey Butter Recipes

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PECAN-TOPPED CORNBREAD WITH HONEY BUTTER



Pecan-Topped Cornbread with Honey Butter image

Make mouths instantly water with fresh-from-the-oven cornbread fortified with creamed corn and sprinkled in pecans. Make it even better-serve it with whipped honey butter.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup cornmeal
1 cup Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 cup butter or margarine, melted
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1 can (14.75 oz) cream-style corn
1/4 cup chopped pecans
1/2 cup butter, softened (do not use margarine)
1/4 cup honey
Dash salt

Steps:

  • Heat oven to 375°F. Spray 9- or 8-inch round cake pan with baking spray with flour. In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
  • Serve warm cornbread with honey butter.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 85 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 13 g, TransFat 0 g

SWEET CORN-PECAN BREAD



Sweet Corn-Pecan Bread image

Looking for a bread recipe using Gold Medal® all-purpose flour? Then check out this lightly sweetened nutty cornbread - the perfect accompaniment to your meal!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 12

Number Of Ingredients 9

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 can (14.75 ounces) cream-style corn, undrained
2 cups Gold Medal™ all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Generously grease bottom and sides of 9 x 5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Beat in eggs and corn until well mixed. Stir in flour, cornmeal, baking powder and salt, scraping bowl once, just until blended. Stir in pecans. Pour into pan.
  • Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack. Cool completely, about 45 minutes, before slicing.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 450 mg, Sugar 18 g, TransFat 0 g

OLD SOUTH PECAN CORNBREAD



Old South Pecan Cornbread image

Make and share this Old South Pecan Cornbread recipe from Food.com.

Provided by Sharon123

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2/3 cup flour
2/3 cup ground pecans
2/3 cup yellow cornmeal
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, beaten
1/2 cup buttermilk
1/3 cup butter, melted

Steps:

  • Preheat oven to 400*F.
  • In a medium bowl mix together dry ingredients.
  • In another bowl, combine eggs, buttermilk, and melted butter.
  • Add all at once to dry ingredients and stir until moistened.
  • Pour into a greased 9" square baking pan.
  • Bake for 20 to 25 minutes. Enjoy!

Nutrition Facts : Calories 185.3, Fat 10.7, SaturatedFat 4, Cholesterol 45, Sodium 145.3, Carbohydrate 20.3, Fiber 1.3, Sugar 9.1, Protein 3.3

PECAN CORNBREAD



Pecan Cornbread image

Bake this nutty cornbread that's made using ham and Betty Crocker™ muffin mix.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1/4 cup coarsely chopped pecans
1/3 cup finely chopped lean country ham (about 2 oz)
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2 cup fat-free (skim) milk
1/4 cup fat-free egg product

Steps:

  • Heat oven to 425°F. Sprinkle pecans in ungreased 8-inch cast-iron skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove pecans from skillet; set aside.
  • Add ham to skillet; cook 2 minutes over medium-high heat, stirring constantly, until lightly browned. Place ham in medium bowl. Keep skillet hot.
  • Add muffin mix, milk, egg product and toasted pecans to bowl with ham; stir just until moistened. Pour batter into hot skillet.
  • Bake 15 minutes or until golden brown. Cut into 8 wedges. Serve warm.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg

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