Best 6 Naenaes Honey Glazed Corn Bread Recipes
**Discover the Southern Charm of Naenae's Honey-Glazed Cornbread: A Culinary Journey of Sweetness and Tradition**
In the realm of Southern cuisine, few dishes evoke the essence of comfort and tradition quite like Naenae's Honey-Glazed Cornbread. This delectable treat, with its golden-brown crust, tender crumb, and alluring glaze, has captivated taste buds for generations. Join us on a culinary journey as we delve into the secrets behind this beloved recipe, exploring its rich history, diverse variations, and the culinary artistry that brings it to life.
**Naenae's Honey-Glazed Cornbread: A Legacy of Southern Charm**
Naenae's Honey-Glazed Cornbread is a testament to the enduring legacy of Southern cooking, a cuisine rooted in the traditions of African, European, and Native American cultures. The dish's origins can be traced back to the early days of the American South, where cornmeal, a staple ingredient in the region, took center stage in countless culinary creations. Over time, savvy cooks discovered the magic of combining cornmeal with other simple ingredients like buttermilk, eggs, and sugar, resulting in a delectable bread that was both satisfying and versatile.
**A Symphony of Sweet and Savory: Variations on a Classic**
The beauty of Naenae's Honey-Glazed Cornbread lies in its versatility. While the classic recipe remains a timeless favorite, there's a world of variations waiting to be explored. Some recipes incorporate additional ingredients like cheese, bacon, or jalapeños, adding savory dimensions to the dish. Others elevate the sweetness factor with the addition of honey, maple syrup, or even fresh berries. And let's not forget the ever-popular skillet cornbread, with its crispy edges and golden-brown top, a true feast for the eyes and taste buds.
**Naenae's Honey-Glazed Cornbread: A Culinary Masterpiece**
Creating Naenae's Honey-Glazed Cornbread is a culinary art form, requiring careful attention to detail and a keen understanding of the interplay between ingredients. The key to a successful cornbread lies in the precise balance of dry and wet ingredients, ensuring a moist yet crumbly texture. The addition of buttermilk lends a tangy flavor and helps tenderize the bread, while eggs provide structure and richness. And of course, no honey-glazed cornbread would be complete without the luscious glaze, a sweet and sticky concoction that transforms the ordinary into the extraordinary.
**Explore the Culinary Delights of Naenae's Honey-Glazed Cornbread: Recipes for Every Occasion**
Within the article, you'll find a treasure trove of cornbread recipes, each offering a unique take on this classic Southern dish. Whether you crave the simplicity of the original recipe or are enticed by the allure of creative variations, there's a recipe here to satisfy every palate. Indulge in the classic Naenae's Honey-Glazed Cornbread, where the perfect balance of sweetness and texture takes center stage. Discover the savory delights of Cheese and Jalapeño Cornbread, a spicy and cheesy twist on the traditional recipe. Or embark on a sweet adventure with Blueberry Cornbread, where bursts of juicy blueberries add a touch of fruity sweetness to every bite.
**Naenae's Honey-Glazed Cornbread: A Culinary Legacy to Savor**
Naenae's Honey-Glazed Cornbread is more than just a dish; it's a culinary legacy that embodies the spirit of Southern hospitality and tradition. With its irresistible charm and endless variations, it's a dish that has stood the test of time, captivating hearts and taste buds across generations. So gather your ingredients, preheat your oven, and embark on a journey into the world of Naenae's Honey-Glazed Cornbread. Let the sweet aromas fill your kitchen and the flavors dance on your tongue as you savor every bite of this timeless Southern classic.
HONEY CORNBREAD
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY-ORANGE GLAZED CORN BREAD
My recipe for a corn bread baked and glazed with honey and fresh orange essences can be baked in a dish, or prepared as muffins.
Provided by The Spice Guru
Categories Quick Breads
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: USE ONLY GRADE A HONEY, BUTTER, AND ORGANIC RIPE ORANGES. IF MAKING MUFFINS, IT IS RECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE. (STEP ONE): PREHEAT oven to 400°F for sheet cornbread, OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups); FINELY grate 1/4 teaspoon fresh orange zest for the glaze; KNEAD and squeeze oranges to yield 6 tablespoons juice for the batter.
- COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
- WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 6 tablespoons grade A pure honey, 6 tablespoons freshly squeezed orange juice, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
- ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
- SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
- BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
- MEANWHILE, prepare the HONEY-ORANGE GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon grade A pure honey and 1/4 teaspoon finely grated orange zest. Stir until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
- IMMEDIATELY after baking while wearing oven mitts, baste the HONEY-ORANGE GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
- COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
- SERVE warm and enjoy.
HONEY BUTTER GRILLED CORN
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.
Provided by J. Kenji López-Alt
Categories vegetables, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
- Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
- Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
- Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
- When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.
HONEY CORNBREAD
A sweet cornbread that will crumble in your hand and melt in your mouth.
Provided by TIM LASTRAPES
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 34m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.8 g, Cholesterol 87.3 mg, Fat 19.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.4 g, Sodium 156.6 mg, Sugar 15.4 g
HONEY GLAZED CORNBREAD
I never used to like cornbread because it was gritty and just not good. So i went on a mission to find a good one. This cornbread is so sweet and moist.The best cornbread I've ever had homemade!! This recipe can be doubled, and baked in a 9x13.
Provided by Kelly Young
Categories Other Breads
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Grease 9x9 baking dish.
- 2. Stir together the cornmeal, flour, sugar, baking powder and salt.
- 3. Pour in the oil, melted butter, honey, beaten eggs, and milk.
- 4. Stir just enough to moisten.
- 5. Pour into greased dish and bake 45 min. Test with toothpick.
- 6. GLAZE...in a sauce pan, simmer 1/4 c butter and 1/4 c of honey together until combined. Pour over hot cornbread.
MAPLE-BUTTER GLAZED CORN BREAD
Make and share this Maple-Butter Glazed Corn Bread recipe from Food.com.
Provided by The Spice Guru
Categories Quick Breads
Time 45m
Yield 9-18 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
- COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
- WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
- ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
- SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
- BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
- MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
- IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
- COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
- SERVE warm and enjoy.
Tips:
- Use fresh corn. Fresh corn has a sweeter, more flavorful taste than frozen or canned corn. If you can't find fresh corn, you can use frozen corn that has been thawed and drained.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Mix the batter just until the ingredients are combined.
- Use a cast iron skillet. A cast iron skillet will give the cornbread a crispy crust and a moist interior. If you don't have a cast iron skillet, you can use a 9x13 inch baking pan.
- Preheat the oven. Make sure the oven is fully preheated before you put the cornbread in. This will help the cornbread rise properly.
- Don't overcook the cornbread. Overcooked cornbread will be dry and crumbly. Bake the cornbread for the amount of time specified in the recipe, or until a toothpick inserted into the center comes out clean.
Conclusion:
NaeNae's Honey Glazed Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. With its sweet and crispy crust, moist interior, and flavorful glaze, this cornbread is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying cornbread recipe, give NaeNae's Honey Glazed Cornbread a try. You won't be disappointed!
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