Corn Bread made with Honey

[Ohiogal]

Yes or No?

[Solly Mack]

1. Cornbread dipped in honey, yes.

Made with honey? Maybe.

[redstatebluegirl]

2. We use kyro syrup to sweeten.

[NRaleighLiberal]

3. I use molasses!

[left-of-center2012]

12. Yes !

I also like molasses on my pancakes.

[NRaleighLiberal]

16. We make a moist, sweet cornbread - use brown sugar and some molasses -

have it warmed with home made strawberry jam for breakfast. So, so good!

[Major Nikon]

18. Yep

Works excellent in corn bread. I also cream some corn in the food processor along with some jalapeño and use that as part of my liquid incredients along with some homemade buttermilk.

[PoindexterOglethorpe]

4. A lot of cornbread recipes call for little or no sugar,

so sugar isn't an essential contributor to the texture, unlike in cookies.

I prefer sweet cornbread myself.

[backtoblue]

5. "That's MY corn bread"

Sorry, still on the movie quote kick.


And a big yes to honey!

[Ohiogal]

6. I threw this out there

because today I was told, from a friend whose mother grew up in Texas, that true southern corn bread does NOT have any sweet ingredient in it at all - no sugar, honey, molasses, etc.

[northoftheborder]

7. true

[Major Nikon]

19. Yes and no

Older Sourhern recipes are a bit misleading because the cornmeal they were made from was considerably different from what you get today. The cornmeal came from different varieties of corn that was processed and ground differently. It was sweeter, had more flavor, and didn’t need supplemental sweetners.

The older recipes usually contained cornmeal, baking soda, buttermilk, lard, and little else.

After the depression cornbread recipes changed because the cornmeal changed and wheat flour became more readily available in the South.

So post depression recipes from the South are more likely to contain other ingredients.

If you can find it Italian coarse stone ground white corn polenta most closely resembles the cornmeal that was available in the South pre-depression. So if you want to make true Southern cornbread, you really need to use cornmeal that more closely resembles what they used.
https://www.amazon.com/Moretti-Bramata-Bianca-Polenta-Coarse/dp/B0068R4Q04

[Buzz cook]

20. Masa does the same thing and its cheaper

Imho corn bread is not sweet. We can sweeten other corn goods like muffins for example.
The juxtaposition between the corn bread and whatever sweet thing you put on it, makes the flavor.

[Arkansas Granny]

8. I've never made cornbread with honey, but I'll bet it would be good.

I prefer sweet cornbread, though cornbread purists don't agree.

[dixiegrrrrl]

9. I have always used honey butter.

Cornbread baked in the 9 in. iron skillet, then cut open a piece and drizzle melter butter and honey mixture over it.

[Ohiogal]

10. That sounds delicious

I'll have to try it!

And, I make mine with honey.

[bucolic_frolic]

11. Du Bakery?

Mail order?

[KG]

13. why the hell not?

[Kajun Gal]

14. Oh yes!!!!!

[Kajun Gal]

15. Any recipe for this?

[Texasgal]

17. NO!

I like mine savory!

[Nac Mac Feegle]

21. My specialty:

Tuba City Blue cornbread

1 1/2 cup Blue cornmeal

1/2 cup All Purpose flour

1 tsp Baking Powder

½ tsp salt

½ cup sugar

2 eggs

½ cup butter, melted or cooking oil

1 cup milk


Preheat oven to 375 degrees.
Grease 8 x 8 baking pan. Glass works best to see color of lower crust.
Sift together dry ingredients in medium bowl
Mix together wet ingredients in large bowl
Pour dry ingredients into wet, and mix only until mixed, batter will be slightly lumpy.
Bake 25 to 30 minutes, until crust is lightly browned, and toothpick inserted into middle comes out clean.


Options:
Yellow corn meal maybe substituted for the blue, if not available.
Add 6 oz of whole kernel corn, drained or thawed.
Add small can diced green chiles.

-------------------------------------------------------------------------------------------------------------------
Preheat 9 inch cast iron skillet in 425° F oven, then drop temp to 375° for baking. Add 2 tsp shortening or oil into skillet and coat. Pour batter into pan and bake. This will create a firmer crust and bread can be served in skillet.

--------------------------------------------------------------------------------------------------------------------
This will make a 'dinner' type of bread; a little chewy to use as a side for hearty stews and soups such as Chili or Navy bean soup. For a lighter, softer bread suitable for breakfast or snacking, use 1cup each, corn meal and flour. Additional softening of the bread can be done by sifting the dry ingredients a time or two, to introduce air into the mix before adding to the wet ingredients.

----------------------------------------------------------------------------------------------------------------------
I call this Tuba City Blue because that is where I get blue corn meal; Tuba City, Arizona. It's a locally grown product out of New Mexico that is traditionally used in the area.