Homemade Buttermilk & Honey cornbread

'baby it's cold outside'❄🌽...
A few days ago I made Beef Marsala but i didn't have a chance to taste it fully. The cornbread is a great compliment to the hardy beef dish and the cold weather makes it all the better.

"GOT MILK"!!!

these awesome buttery treats can be a quick snack just zap them in the microwave serve with milk and enjoy

This recipe is quick almost 30mins. start to finish and easy to mix, I personally enjoyed the browning and the cutting part.

Here's what I used to make these delicious treats moist and tasty 

12 1/2 × 9' greased baking sheet

1cup A-P flour

1cup cornmeal 

1/4 cup white sugar

1 TBSP baking powder sifted

1/2 tsp. salt

1 cup buttermilk 

1/4 cup vegetable oil 

3 TBSP honey

2 eggs slightly beaten 

~ PREHEAT OVEN to 350° place oven rack 3 level from bottom

~ grease or butter pan

~ In a small to medium sized bowl mix the dry ingredients together: cornmeal, flour, baking powder, sugar, salt mix until well blended 

~ Now, form a well in the middle of the dry ingredients and pour thr wet items in: buttermilk, honey, vegetable oil, and eggs

~ mix just until moistened  a few lumps are welcomed, then pour into prepared baking sheet 

~ once batter is in oan tap pan on counter to remove air bubbles, allow to rest 3 - 5mins, then bake for 20 mins or until inserted toothpick comes out clean

~ After 20mins. remove cornbread from oven place on cooling rack for 5mins.

~ adjust oven to 'Hi BROILER' adjust oven rack on 3rd level down from top

~ now using a empty can press down through cornbread and twist, remove cornbread circle and place on cooking rack and repeat...

~ the scraps can be used another time (store in freezer)

~ place cornbread bake on baking sheet, place back in oven and brown until desired color 2-3mins

~ after browning top with cold slices of butter place back in over with oven door open to allow butter to absorb into the cornbread then remove...

NOW, serve warm with milk or...

...with a hardy beef dish and

ENJOY!!!

                                                                adapted from Land O 'Lakes

Homemade buttermilk cheddar & jalapeño or Rosemary & orange muffins

This recipe were meant for mini muffins I didn't have a mini muffin pan so I just added an extra 1/2 of each ingredient ex. if called for 1 cup buttermilk I used 1 1/2 cups and filled the muffin cups with approx 1TBSP of batter . These can be served warm or room temperature....good luck on eating just one

 yield approx. 21-24 muffins if measured correctly


 

 

 Let the baking begin!!!

 

 Pre-heat oven to 375 (my oven is goofy, it cooks at a low temperature so I heated it to 400 then about 10mins before putting the muffins in the oven I reduce the temperature to 375...it worked for me so...)

- use salted or unsalted butter to grease your small size muffin pans

- 1 1/2 cup flour

- 1 1/2 cup yellow cornmeal (original recipe called for coarse yellow cornmeal)

- 1/2 cup sugar plus 1 TBSP ( can use just 1/2 cup sugar )

- 2 1/4 tsp. baking powder

- 1/4 tsp. plus 1/8 tsp. baking soda

- 1/4 tsp. salt plus 1/8 tsp. salt

- 1 1/2 cup low cultured buttermilk ( original recipe called for regular buttermilk)

-1 1/2 large egg, lightly beaten  ( how to measure a 1/2 an egg? lightly beat one egg then

                                                    measure out 2 TBSP that should be it)

- 1/4 cup plus 2 TBSP of vegetable oil (original recipe called for safflower oil)

 

****for the add-in I didn't measure I gauge it to my liking but 1/4 tsp. would be a good starting point for the following Rosemary & Orange muffins

- orange zest, finely chopped fresh rosemary,

for the Jalapeno & cheddar muffins

-1 medium finely chopped jalapeno, 1/3 cup extra sharp cheddar cheese ( original recipe called for white cheddar cheese)



 

 

                                                                        NOW...







1) butter or lightly spray (butter flavor) muffin pan, and whisk together all the dry ingredients: flour, sugar, cornmeal, baking powder, baking soda, and salt

2) in a separate bowl mix together all the wet ingredients: buttermilk, eggs, and oil

3) now add the wet mixture to the dry mixture until combined

 

 4) now, divide the batter into two (2) batches and add the "add-in" for the flavor

 

 

 

5) using a 1 TBSP measurement fill in the muffin cups ***if using 2 pan that's great but if using one muffin pan repeat step #5

6) bake on 375 for 12 minutes remove from oven place pan on rack to cool approx. 10 minutes



 

 

7) now Flip'em onto a wire rack allow to cool or serve'em piping hot

 ENJOY!!!!

Adapted from Martha Steward