I can't tell you how much fun I have been having so far with the Hungry Little Girl's Surprise Recipe Swap!
This month, I was assigned to a blog that I have already visited often, and love: Couponing and Cooking. Kaylee has an awesome mix of shopping and couponing tips and yummy looking recipes! There are quite a few recipes that I plan to try, and some that I already have! For the swap, I chose to make her Honey Cornbread (be sure to check out the link, because there is a recipe for a yummy looking chicken pot pie soup that I plan to try, in the same post!). I chose this recipe because I absolutely love cornbread. While I already have my "go to" cornbread recipe, I really wanted to try this one because... well... I love cornbread! I also love putting a bit of honey and butter on my cornbread, so I really wanted to try baking the honey right in.
I planned to follow Kaylee's advice and make an 8x8 pan plus 12 muffins with the batter, but my mini muffin tin was staring me in the face. I opted to make half of the recipe and bake the mini muffins. I am glad I did, too. The muffins had that wonderful honey flavor, but I did find them just a tad sweet. I know that this is just a personal issue and doesn't reflect on the recipe at all. I am just used to a not-so-sweet cornbread muffin. I thought that the mini size was a perfect dose for me. And that said... I ate like 4 of them throughout the first hour they were baked. The kids really loved them too!
I think that the next time I make them (and I will make them again), I will cut the sugar just a bit, but still use the entire amount of honey, since the flavor it gave was awesome!
Honey Cornbread (this is the entire recipe, I made half)
What You Need:
2/3 cup sugar
1/4 cup butter, softened
4 eggs
1/2 cup honey
1 1/3 cups milk
2 1/3 cups flour
1 1/2 Tablespoon baking powder
1/2 cup corn meal
1 teaspoon salt
What You Do:
I planned to follow Kaylee's advice and make an 8x8 pan plus 12 muffins with the batter, but my mini muffin tin was staring me in the face. I opted to make half of the recipe and bake the mini muffins. I am glad I did, too. The muffins had that wonderful honey flavor, but I did find them just a tad sweet. I know that this is just a personal issue and doesn't reflect on the recipe at all. I am just used to a not-so-sweet cornbread muffin. I thought that the mini size was a perfect dose for me. And that said... I ate like 4 of them throughout the first hour they were baked. The kids really loved them too!
I think that the next time I make them (and I will make them again), I will cut the sugar just a bit, but still use the entire amount of honey, since the flavor it gave was awesome!
Honey Cornbread (this is the entire recipe, I made half)
What You Need:
2/3 cup sugar
1/4 cup butter, softened
4 eggs
1/2 cup honey
1 1/3 cups milk
2 1/3 cups flour
1 1/2 Tablespoon baking powder
1/2 cup corn meal
1 teaspoon salt
What You Do:
- Preheat oven to 400 degrees.
- Cream sugar and butter.
- Add in eggs, honey and milk and mix well.
- Mix together flour, baking powder, corn meal and salt.
- Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.
- The original recipe said to bake this in an 11x13 pan but I have found that this does not bake evenly and the middle always ended up undercooked. I now make an 8x8 pan of the cornbread and then make 12 muffins with the rest of the batter. I freeze these for us to heat up on nights when we have soup and I don't feel like making anything to go with it.
- Bake until golden brown, time will vary depending on what size/type of pan you use to bake it in.
If you'd like to participate in the Surprise Recipe Swap, just click the button below for more info.
Come on... just do it... it's fun, I promise!
 |  |  |  |  |  |  |  |
Oh how do I love that it only uses 1/4 cup of butter! This is a recipe I have to make asap! Can't wait to see what you pick next month!
ReplyDeleteThese look so yummy and easy!
ReplyDelete