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Recipe Image

Product Used In This Recipe

Corn Cakes Baking Pan

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Honey Cornbread Cakelets

Prep: 5 Minutes


Cook: 12 Minutes


10 Servings


There's never been a cornbread pan like this! Make delicious honey cornbread cakelets with a kernel and husk detail baked into each. Drizzle with more honey and serve with your favorite chili or soup recipe.

  • Ingredients
    • 1/2 cup fine ground cornmeal
    • 1/2 cup all-purpose flour
    • 2 Tbsp sugar
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup half & half
    • 2 Tbsp butter, melted
    • 1 egg, beaten
    • 1 Tbsp honey
  • Directions

      Preheat oven to 350° F. Prepare Corn Cakes Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Using a stand mixer, combine Half & Half, melted butter, beaten egg and honey. Add dry ingredients to wet ingredients and mix until fully incorporated (batter will be lumpy). Fill pan cavities 3/4 full and gently tap pan on towel covered countertop to remove air bubbles. Bake for 12 minutes or until tester comes out clean. Cool cornbread in pan for 5-7 minutes and then invert onto a cooling rack. Wash pan, prepare with baking spray, and bake remaining batter. Makes 10 cornbread cakelets.

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Product Used In This Recipe

Corn Cakes Baking Pan

See Product

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