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BellaOnline's American Regional Cuisine Editor

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Orange Blossom Honey Cornbread Recipe


Mmmmm! Cornbread, a favorite of many – especially in the South! There’s always someone who has a special cornbread recipe passed down from generation to generation.

Traditional cornbread used to be on the plain side, consisting of basic ingredients. However, nowadays it's made in many variations, by maybe adding fresh corn to the batter, roasted chili peppers and in this case - sweet and aromatic orange blossom honey.

The honey in this recipe replaces the sugar, but if you have a sweet tooth, you can add a tablespoon on regular sugar to the recipe. Orange blossom honey has a beautiful scent and it tastes divine. Whether, you drizzle it on toast or add a teaspoonful to a cup of tea, it makes for a delicious alternative.

This cornbread cake turns out moist, light and is great eaten cold or served warm alongside any southern fare. I have to warn you though - the quantities for this recipe make an eight inch square baking dish. I have a family of 4 and it didn't last too long at all. You may want to double this and bake it in a 13 x 9 dish. Just do the clean toothpick test and extend the cooking time a little.


Ingredients:

1 cup cornmeal
1 cup all-purpose flour
½ tsp salt
½ cup butter, melted
½ cup orange blossom honey
2 eggs, beaten
1 cup buttermilk
½ tsp. baking soda

Method

Preheat the oven to 375 degrees F.

1. Combine the cornmeal, ½ tsp baking powder, flour and salt in a bowl and set this aside.

2. Mix the butter and honey together until well combined in a large bowl and then add the eggs, mixing in very well with a whisk. Add the baking soda to the buttermilk and whisk these into the bowl as well.

3. Add the cornmeal, flour, and salt into the wet ingredients incorporating everything well together. Grease an 8 x 8 x 2 inch square baking dish or muffin cups with pan release or melted butter. I used the silicon muffin cups as pictured which can just sit on a baking sheet and they do not need to be greased. Pour in the mixture, spreading it out evenly or fill muffin cups ¾ of the way full and bake for approximately 20 - 30 minutes or when a butter knife or toothpick inserted into the center comes out clean.

Let the cornbread cool before cutting or turning out of their cups.
Dutch Gold Pure Orange Blossom Honey 16 fl oz
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Content copyright © 2015 by Allyson Elizabeth D´Angelo. All rights reserved.
This content was written by Allyson Elizabeth D´Angelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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