Best Honey Hush Cornbread Recipes

HONEY CORNBREAD

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.

SUNNY'S EASY HUSH PUPPIES WITH A HOT HONEY DIPPING SAUCE

Steps:

• For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
• For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
• For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.

HONEY CORNBREAD

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.

HONEY HUSH CORNBREAD

Steps:

• Set oven at 350 degrees. Grease an 8x8 inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the cornbread.
• Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the buttermilk, eggs, vanilla and melted butter.
• Pour the wet ingredients into the dry and give them a good stir, just until everything is moistened.
• Pull the hot greased pan from the oven and pour in the batter.
• Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
• Take the cornbread out of the oven and brush the top with honey.
• Cool for 10 minutes in the pan before cutting into squares.

THE BEST HONEY CORNBREAD

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).

HUSK CORNBREAD

Steps:

• Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.
• In a bowl, combine the cornmeal, salt, baking soda and baking powder.
• Combine 4 tablespoons of the lard, the egg and the buttermilk. Stir the wet ingredients into the dry until smooth.
• Move the skillet from the oven to the stove top, over high heat. Add the remaining lard to the pan and swirl to coat. Pour in the batter; it should sizzle vigorously. Shake the skillet to distribute it evenly. Cook 15 to 18 minutes, or until a tester inserted into the center comes out clean.
• To make large croutons (to serve as a base for greens, poached eggs, etc.), let the cornbread cool in the pan, then turn out and cut into 2-inch pieces. (If using in soup or beans, cut into 1/2-inch cubes.) Arrange on a baking sheet and dry overnight in the turned-off oven, lightly covered with foil. Remove.
• When ready to serve, heat oven to 425 degrees and place a rimmed baking sheet inside to heat. Add the bacon fat and swirl to coat. Gently turn the cornbread pieces in it, spreading them out, and sprinkle lightly with salt. Bake 8 to 10 minutes, until brown and crisp. Serve hot.