Making delicious honey butter cornbread on Sundays is currently my favorite hobby. The amazing cornbread packed with sweetness and loaded with a lot of flavors makes this cornbread the most liked dessert among people of all ages.
Whole Foods makes the best cornbread and I have followed the ditto recipe and guess what? I had a blast in the form of this cornbread as it turn out so good. Try this out and let me know your opinion about this yummy cornbread.
INGREDIENTS
- 1 cup of milk of your choice
- 1 cup cornmeal
- 2 tablespoon baking powder
- 1/4 tablespoon cayenne pepper
- 1 cup white wholewheat flour
- 1/4 cup coconut sugar
- 2 tablespoon honey
- 1/2 tablespoon baking soda
- 1 stick unsalted butter, melted
- 1 (14.5 oz) can of creamed corn
- 1/2 tablespoon salt
- 2 medium-sized eggs
Method to make Whole Foods Cornbread Recipe
- The oven is getting preheated and the temperature which you have allowed to it is 400 degrees.
- Take a small-sized saucepan and put the butter in it. Melt it at low heat.
- Put all the cornmeal in a bowl.
- Stir the baking powder into the cornmeal and butter mix and also add the baking soda at the same time.
- Sprinkle some salt into it and also pour sugar to add all the sweetness to it.
- Combine everything gently but properly.
- Bring the eggs and beat them separately in a bowl or container. Mix the melted butter with the eggs and blend again using a fork.
- Add a little quantity of honey to it and pour milk into it. Blend the milk well into the butter and egg mixture.
- Combine the dried ingredients in this one and stir again slowly to mix well.
- Make additional creamed corn into it. You can also make folds of it. Put the mixture into the fridge for some time.
- Take a nonstick skillet and melt some more butter in it. Combine this butter with the batter you have prepared and then transfer the whole mixture to the baking pan.
- Start baking and continue for half an hour. Once the top is turned golden brown get it out and let cool before serving.
FAQs?
How to prevent the bread from drying?
To avoid the cornbread from drying out, add some oil to the batter. You can also add some sour cream. Both of these ingredients keep the bread moist and hence it doesn’t break out.
What to do if the bread does not rise enough?
If the break is not baked to the required thickness, then increase the quantity of the baking ingredients like baking powder and baking soda.
- St Joseph Bread
- Three Rivers Cornbread
- The Chew Monkey Bread
- Low sugar Pumpkin Bread
- Barefoot Contessa Zucchini Bread
Whole Foods Cornbread Recipe
Ingredients
- 1 cup of milk of your choice
- 1 cup cornmeal
- 2 tablespoon baking powder
- 1/4 tablespoon cayenne pepper
- 1 cup white wholewheat flour
- 1/4 cup coconut sugar
- 2 tablespoon honey
- 1/2 tablespoon baking soda
- 1 stick unsalted butter melted
- 1 14.5 oz can of creamed corn
- 1/2 tablespoon salt
- 2 medium-sized eggs
Instructions
- The oven is getting preheated and the temperature which you have allowed to it is 400 degrees.
- Take a small-sized saucepan and put the butter in it. Melt it at low heat.
- Put all the cornmeal in a bowl.
- Stir the baking powder into the cornmeal and butter mix and also add the baking soda at the same time.
- Sprinkle some salt into it and also pour sugar to add all the sweetness to it.
- Combine everything gently but properly.
- Bring the eggs and beat them separately in a bowl or container. Mix the melted butter with the eggs and blend again using a fork.
- Add a little quantity of honey to it and pour milk into it. Blend the milk well into the butter and egg mixture.
- Combine the dried ingredients in this one and stir again slowly to mix well.
- Make additional creamed corn into it. You can also make folds of it. Put the mixture into the fridge for some time.
- Take a nonstick skillet and melt some more butter in it. Combine this butter with the batter you have prepared and then transfer the whole mixture to the baking pan.
- Start baking and continue for half an hour. Once the top is turned golden brown get it out and let cool before serving.
