Product Used In This Recipe
Honey Cornbread Cakelets
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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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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.
Read Recipe Reviews
I made this recipe using the Woodland Cakelet pan and they were wonderful to serve with a bowl of chili. I subbed in unsweetened macadamia milk and vegan butter substitute. The batter amount was perfect for the 9 molds, and 12 minutes was just right! Will definitely make these again.
Posted by diane
Posted by Diane
Posted by Beverly Mattox