HONEY/AGAVE CORN BREAD
I made this delicious corn bread to go with some soup I took from the freezer. The recipe comes from the LAND O LAKES COOKBOOK CALLED "TREASURY OF COUNTRY COOKING". I WAS OUT OF HONEY SO I CHOSE TO USE AGAVE NECTAR. I also decided to make it in my mini Bundt Duet Cake pan, instead of a regular skillet or pan, it holds a total...
Provided by Rose Mary Mogan
Categories Other Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. This is the cookbook the recipe came from. Preheat oven to 400 degrees F.
- 2. These are the main ingredients used in the recipe.
- 3. These are the NORDIC WARE mini Bundt pans I used to bake the corn bread in. They each have a 1 1/2 cup capacity. When we were in Ohio at this Rib place, they served their corn Bread in mini skillets, so I decided to use these mini Bundt Pans, but YOU MAY ALSO USE A REGULAR 8 INCH SKILLET OR PAN.
- 4. This is the larger of the two pans, it has a 3 cup capacity.
- 5. Combine the dry ingredients in a medium size bowl and stir to blend together.
- 6. Beat eggs slightly in a smaller bowl, then add the other wet ingredients, oil, whipping cream, & honey, and beat together.
- 7. Pour liquids into dry ingredients and stir till it comes together.
- 8. Now pour into pre greased pan or skillet, and bake for 20-25 minutes or until wooden toothpick inserted into center comes out clean.
- 9. Invert onto serving platter, cut and add softened butter if desired.
- 10. These are 2 0f the 3 mini loaves that the recipe made.
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