How do you make Kenny Rogers cornbread?

Directions Preheat oven to 400 F. Cream together Sue Bee® honey, butter, sugar, eggs, and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. ... Add corn to mixture and combine by hand until corn is mixed in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes.

How do you doctor up Famous Dave's cornbread mix?

Stir In Some Mix-Ins Need more ideas? Stir in diced jalapeño peppers, grated cheese, chopped country ham, or crumbled bacon . Bacon makes everything better. If jalapeños have too much of a kick for you, use a chopped poblano pepper.

What is the difference between Yankee cornbread and Southern cornbread?

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal .

What is the difference between New York cornbread and southern cornbread?

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like . Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

What does adding an extra egg to cornbread do?

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture . Can I add flour to Jiffy cornbread to make more batter? When making jiffy mix cornbread, what if I don't have milk? Are there any rules to making the best cornbread?

How to jazz up boxed cornbread mix?

You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter . Or, you can mix in 3 tablespoons of your favorite chile paste. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix.

Should you let cornbread mix sit before baking?

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking , so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

What is the difference between southern cornbread and sweet cornbread?

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike .

What ingredient keeps cornbread from crumbling?

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

How is cornbread made from scratch?

Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl. Add milk, vegetable oil, and egg; whisk until well combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.

Is there a difference between cornmeal and cornbread?

No. Cornbread made with cornmeal, but the two aren't the same thing . To achieve a golden loaf of cornbread, it takes more than just cornmeal.

Memories of Tippins {Recipe: Honey Butter Corn Bread} (2024)

October 25, 2011

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I can’t think of corn bread without thinking of Tippin’s restaurants. When I was younger, before living in Kansas City, my family would visit Kansas City quite often. Along with those visits usually meant lunch at Tippin’s, a restaurant known for their delicious pies. While everyone else would pour over the menu trying to decide which kind of pie to get for dessert, I would get giddy with excitement over their sweet corn bread served with delicious honey butter. I’ve always had a hard time considering corn bread as anything other than dessert. I know it is perfectly acceptable to eat alongside a bowl of soup (I always ordered the French Onion at Tippin’s) or a pot of hot chili, but to me, corn bread is just as delicious of a sweet treat at the end of the meal as any cake or pie I could have. The gorgeous Maple Corn Bread picture in the November 2011 issue of Real Simple Magazine, glistening with a sweet glaze, did me in. I knew as soon as I read it that I wanted to make corn bread but instead of using maple syrup as the glaze, I did a simple honey butter. The first bite immediately took me back to sitting around the table at Tippin’s with my family, me snacking happily on corn bread while they devoured their slices of pie. Soup and corn bread season is upon us.. or if you are like me… corn bread and more corn bread season. Whether you choose it along side your favorite cup of soup or as dessert, enjoy! Recipe: Honey Butter Corn Bread (barely adapted from Real Simple Magazine

3/4cup(1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan

2cupsall-purpose flour, spooned and leveled

2cupscornmeal

2tablespoonsbaking powder

1teaspoonbaking soda

1teaspoonkosher salt

2cupswhole milk

4large eggs

3/4cup honey

1.Heat oven to 425° F. Butter a 9-by-13-inch baking pan. 2.In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the honey, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix). 3.Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. 4.Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of honey After removing the corn bread from oven, brush with the honey butter mixture. Cool completely in the pan, then cut into pieces.

Reader Interactions

Comments

Heather | Farmgirl Gourmet says
October 25, 2011 at 5:50 pm

YUM! Sounds fantastic. I love a great cornbread recipe!!
bridget {bake at 350} says
October 25, 2011 at 5:53 pm

Cornbread is so comforting! And with HONEY butter?!? *sigh*
Natalie says
October 25, 2011 at 5:54 pm

I totally love corn bread, too, especially with soup and warm, comfort, winter foods. I will definitely be trying this one.
Amber Shea @Almost Vegan says
October 25, 2011 at 6:03 pm

Tippin’s chocolate cream pie with the little chocolate shavings is a stand-out memory from my childhood 🙂
- Kristen says
  October 25, 2011 at 6:08 pm
  
  Their French Silk? Yes it is indeed. It is the only thing that I would get *if* I didn’t choose corn bread 🙂
Amy says
October 25, 2011 at 6:06 pm

Oh…I can almost taste it! I’ve got to try this soon, with the next batch of whatever. Cornbread goes with anything I think.
Amanda says
October 25, 2011 at 6:19 pm

Its gorgeous Kristen… makes me want to run buy a Real Simple!
Bev Weidner says
October 25, 2011 at 6:20 pm

I’ve actually never been to Tippins! Can you believe that?
But I CAN say that this corn bread is going to end up in my mouth sooner than later.
Estela @ Weekly Bite says
October 25, 2011 at 6:32 pm

I love cornbread. I haven’t made it in ages. This looks delicious 🙂
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Cookbook Queen says
October 25, 2011 at 6:47 pm

I am a sweet cornbread girl too…when I was a waitress, we had cheddar jalapeno cornbread muffins that everyone went crazy over. No thanks!! I’ll take mine sweet any day.
And your photos are killin’ me! So beautiful.
Jen at The Three Little Piglets says
October 25, 2011 at 7:54 pm

Those are the best kind of recipes – the memories just make you feel all warm and cozy.
patsy says
October 25, 2011 at 8:19 pm

I pulled that same recipe from Real Simple! So happy to hear that it is similar to what Tippins served! Now, I realy can’t wait to try it!
Cassie//Bake Your Day says
October 25, 2011 at 8:25 pm

I remember coming to Tippins in Kansas City before I lived here too. This cornbread sounds delicious…I love nostalgic food!
MikeVFMK says
October 25, 2011 at 8:26 pm

I’ve had this thing for cornbread since way back. I first had it out for a meal at a fried chicken restaurant on the side of a plate of crispy chicken and mashed. I’ve been hooked ever since. And with honey? Hello! Instant tea time/dessert!
Cassie says
October 25, 2011 at 8:27 pm

I remember eating at Tippins when I was a kid, before I lived in Kansas City! I don’t think I remember eating the cornbread because I was always so concerned with getting to the French Silk pie. This cornbread does sound amazing, though. I love nostalgic food!
Alison says
October 25, 2011 at 8:44 pm

Tippins! I had a cousin that worked there and she would always bring their pies for our holiday gatherings. They were wonderful.
Ash says
October 25, 2011 at 9:08 pm

you totally got me wanting to make this!! I’m so doing it tomorrow!!
Julie says
October 25, 2011 at 9:27 pm

Tippins was a childhood favorite of mine as well. Any of the pies with chocolate. I still have some tins in my cabinet with their name in them. Thanks for the memory!
Brian @ A Thought For Food says
October 25, 2011 at 9:52 pm

I’ve never been a huge fan of corn bread… but I just think I haven’t had the good stuff. This, however, looks wonderful and I can only imagine how good it tastes with that honey butter in it!
Winnie says
October 26, 2011 at 1:13 am

It looks and sounds really delicious.
I think I’m gonna try to make it in the next few days.
Thanks
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Sylvie @ Gourmande in the Kitchen says
October 26, 2011 at 1:58 am

I tend to like my cornbread on the sweeter side too, with butter and jam for breakfast sometimes. But with honey butter! Mmm…..even better.
Maria says
October 26, 2011 at 6:31 am

Great side dish to any Fall meal! Or I could eat the entire pan all by itself:)
Kristi says
October 26, 2011 at 9:58 am

Loved Tippin’s cornbread – it was dessert for me as well! Thanks for the stroll down memory lane! And cornbread is great for breakfast or with soup/chili or really anytime!
Rachel @ Not Rachael Ray says
October 26, 2011 at 10:04 am

This looks so good! I always make the cornbread off the back of the cornmeal package but this is probably (read: DEFINITELY) way better!
Alison Moore Smith says
October 26, 2011 at 11:40 am

We’ve had cornbread twice in the past week. Yum! My favorite way to make it is with coarse ground cornmeal.
Kasey says
October 26, 2011 at 1:07 pm

Wow, this looks better than any cornbread I’ve ever seen!
Sara B. says
October 26, 2011 at 7:41 pm

Ive never considered corn bread in a dessert way, but the honey with this sounds fantastic.
Joyce Steuernagel says
October 26, 2011 at 7:42 pm

Oh yes Tippins which started out Pippins. They did our holiday baking. When you ordered pies you were giving an exact time to pick up your pies. I remember going in there and pies being in stacks to the ceiling everywhere.
TidyMom says
October 27, 2011 at 8:06 am

Do you know that cornbread is a food I can’t stand, even the smell makes me sick……but I have to say this picture and recipe is really tempting me to give it a try- Steve loves it and I wont make it.
Patricia Scarpin says
October 27, 2011 at 11:16 am

Kristen, what a lovely shot! So beautiful. I have yet to try making corn bread – yours looks so delicious!
Lauren from Lauren's Latest says
October 27, 2011 at 11:35 am

This is my kind of comfort food! Delicious!
Garry says
October 27, 2011 at 11:39 am

I live in Tucson. We make an hour and a half drive to get up to the top of Mt. Lemmon (the southern most ski resort in the US). We hike and then eat at the only restaurant there which services honey cornbread with maple butter on the side. It’s worth the 3 hour round trip. I’m going to try this and whip up some maple butter on the side. Yum.
CouponClippingCook says
October 28, 2011 at 1:09 am

Wow, this looks so good. I would totally fill up on this and be too full to eat the rest of the meal.
TidyMom says
October 28, 2011 at 12:29 pm

I think I need to make this as a surprise for Steve this weekend!
Lisa B says
November 3, 2011 at 8:56 pm

I’m making this to go along with our BBQ Chicken tonight, potato salad and baked beans. A summer-ish meal in Fall. Gotta love it! Great recipe. Have you noticed that you call for 3/4 cup honey in the ingredients and in the directions it says “add 1/2 cup MAPLE SYRUP”…..thankfully I figured it out and added 1/2 cup honey instead. Just wanted to let you know. Thanks for sharing!
Meg says
November 19, 2011 at 7:17 pm

How many servings does this make?
- Kristen says
  November 19, 2011 at 7:26 pm
  
  Hi Meg –
  It makes about 16 smallish pieces (or 8 big pieces!)
Natalie says
November 30, 2011 at 8:41 pm

Made it. Loved it. You rock!
Karl Sikarskie says
January 15, 2012 at 4:03 pm

Common and Drake,has reminded me of some classic hip hop artist behaviour. some new hip hop artistsjust don’t have that edge that classic hip hop artists had.
Alisa says
July 24, 2012 at 3:56 pm

This is in the oven right now! I broke recipe follower rule #1, and didn’t read the whole recipe through. I started pouring it into my pan and thought whoa there is a lot of batter still.. So I got a batch of muffins going too! I’d wait until it’s done to say it was good but I’ve licked enough spoons to know it’s just fine =)
becki says
December 25, 2014 at 1:24 pm

I have made this several times and it is always delicious. I have passed the recipe on to a few people because they have loved it so much. I’m making it again right now to eat with chili. Yummy!
- Kristen says
  December 25, 2014 at 2:43 pm
  
  Oh I am so glad and really appreciate you coming back and letting me know! Thanks so much, Becki!
Debbie says
December 30, 2015 at 8:29 am

The cornbread is ok but definitely no comparison to Tippins. Not even close, sorry. Wish I had Tippins recipe though.