Saturday, January 09, 2010

Honey Corn Bread

With all this "chili" weather, what better to go-with than some Honey Corn Bread? Especially a recipe from Betty Crocker. As previously blogged (see Cream Cheese Rolls, Cinnamon Rolls, Spicy Apple Bread, Garlic Basil Bread, Parmesan Pine Nut Bread), I love her bread machine recipes! This is from another one of her bread machine cookbooks. (which also has a great pumpernickel bread -- to be posted soon).


It turned out really good, with a nice texture - not coarse, almost soft. And it is not overly sweet, the honey flavor is just in the background. I liked Betty's suggestions about using the leftovers as croutons and homemade bread crumbs. Here are the directions for the 1-1/2 pound loaf.

HONEY CORN BREAD
1 egg plus enough water to equal one cup
1/3 cup honey
3 tablespoons butter, softened
3 cups bread flour
1/2 cup cornmeal
2 tablespoons dry milk
1 teaspoon salt
1 1/4 teaspoons yeast
Select Basic/White cycle and Light or Medium crust color (I used the Light). Enjoy!
P.S. Also good to note how fresh this bread lasts, even two days later!

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