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A Heart For Home: Honey Cornbread Recipe

Friday, January 14, 2011

Honey Cornbread Recipe

When we were invited to a chili themed open house, I decided to try a new cornbread muffin recipe. I found this recipe and added it to my New Recipes to Try List.

Yesterday, we altered the recipe and whipped up these easy cornbread muffins. Try them some time...they're delicious!

Honey Cornbread Muffins
makes approx. 32 muffins

2 cups unbleached all purpose flour
2 cups yellow cornmeal
1/4 cup turbinado sugar ("Sugar in the Raw")
2 Tbsps baking powder
1 tsp salt
2 cups heavy cream
1/2 cup coconut oil, melted and slightly cooled
1/2 cup honey
3 eggs, lightly beaten

Mix dry ingredients in a large bowl.

Make a well in the middle of the dry ingredients and add the rest of the ingredients to the center of the well.

Mix until combined.

Spoon mixture into paper muffin liners or into greased muffin pan.

Bake in 350° preheated oven for 15 minutes or until tops are golden and toothpick inserted in the middle comes out clean.

We really enjoyed these with chili last night.

Some of the leftovers were used for breakfast this morning.

Simply place in a bowl, mash with a spoon, and cover with warm milk...YUMMY!

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Blogger Run DMT said...

Who doesn't love sweet cornbread with their chili? I've never heard of coconut milk in cornbread, but I bet it's delicious. I can't wait to try this recipe next time I make cornbread. Can you use the light coconut milk?

I'm hosting a new meme called Friday Food Fight. I would love for you to link up and play along.

January 14, 2011 at 10:34 AM  
Blogger Tim, Allyson, and kids said...

Run DMT,

The recipe uses coconut oil, not coconut milk. You could use vegetable oil to replace the coconut oil if you don't have any.


January 14, 2011 at 10:42 AM  

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