Product Used In This Recipe
Honey Cornbread Cakelets
PREP: 5 MINUTES
COOK: 12 MINUTES
SERVINGS: 10 SERVINGS
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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.
Posted by Beverly Mattox
These cakelets were a huge hit with the family! Light with an airy crumb, and just the right amount of sweetness (though I left out the honey). We served them with a savory chili and they were the perfect balance. My husband said it would make a fine dessert. Perhaps next time I’ll cut back on the sugar and add some corn kernels and fresh rosemary. The possibilities for variations are endless. This could be my new favorite cornbread recipe. And the decorative pan just takes the presentation to the next level!