Cornmeal Cake With Honey And Walnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WALNUT THYME CORNBREAD

Provided by Geoffrey Zakarian

Time 30m

Yield 8 or 9 muffins

Number Of Ingredients 8



Walnut Thyme Cornbread image

Steps:

  • Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
  • Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
  • Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.

Nonstick cooking spray, for the muffin pan
One 8.5-ounce box cornbread mix
3/4 cup chopped walnuts
2 teaspoons fresh thyme leaves
1/4 cup sour cream
1/3 cup milk
3 tablespoons honey
1 large egg

WALNUT HONEY CAKE

This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 14



Walnut Honey Cake image

Steps:

  • Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment; grease paper., Beat sugar and eggs for 10 minutes. Gradually add oil; beat 1 minute. Gradually add honey, and beat 1 minute longer. Add orange zest and orange juice; beat 1 minute more., In another bowl, sift flour with next 5 ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the walnuts., Pour batter into prepared pan; sprinkle with remaining walnuts. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares.

Nutrition Facts : Calories 342 calories, Fat 13g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 237mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup sugar
4 large eggs, room temperature
1/2 cup canola oil
1 cup honey
2 teaspoons grated orange zest
1 cup orange juice (with pulp)
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 cup chopped walnuts, divided
Confectioners' sugar, optional

WALNUT HONEY CAKE

The honey glaze ensures that this cake is extra-moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9



Walnut Honey Cake image

Steps:

  • Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
  • Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
  • Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
  • Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
  • Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.

Nutrition Facts : Calories 278 g, Cholesterol 58 g, Fat 8 g, Fiber 1 g, Protein 5 g, Sodium 178 g

3 ounces walnut halves (about 3/4 cup)
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for pan
1 cup raw honey, plus 2 to 3 tablespoons more for glaze
1 cup unsweetened applesauce
3 large eggs, room temperature
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger

HONEY CORNMEAL CAKE W/ WALNUTS-SCOIATTOLO, CARCOFORO, ITALY

Cornmeal replace flour in this dense, moist cake. The center falls a bit as it cooks. From Lo Scoiattolo Restaurant in the small town of Carcoforo, Italy.

Provided by swissms

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10



Honey Cornmeal Cake W/ Walnuts-Scoiattolo, Carcoforo, Italy image

Steps:

  • Preheat oven to 350°F Butter 9-inch diameter springform pan. Wrap outside of pan with foil.
  • Mix cornmeal, chopped walnuts, baking powder and salt in small bowl.
  • Beat butter in large bowl until light and fluffy. Gradually beat in honey, then 3/4 cup sugar. Stir in cornmeal mixture (batter will be very stiff).
  • Using clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually add remaining 2 T sugar and beat until stiff but not dry. Fold whites into batter in 3 additions. Transfer batter to prepared pan. Place walnut halves around top edge of cake, spacing evenly.
  • Bake until cake is deep golden on top, pulls away from sides of pan and tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack (cake will fall in center as it cools). (Can be prepared 1 day ahead. Cover adn let stand at room temperature.).
  • Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges and serve.

Nutrition Facts : Calories 449.5, Fat 27.4, SaturatedFat 13.5, Cholesterol 53.4, Sodium 290.7, Carbohydrate 50, Fiber 2.4, Sugar 31.1, Protein 5

1 1/2 cups yellow cornmeal
1/2 cup finely chopped walnuts
2 1/2 teaspoons baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter, room temperature
1/4 cup honey
3/4 cup sugar
2 tablespoons sugar
3 large egg whites
10 walnut halves

CORN CAKES WITH WALNUTS AND SAGE

Provided by Rachael Ray : Food Network

Categories     dessert

Time 22m

Yield 10 to 12 small corn cakes

Number Of Ingredients 11



Corn Cakes with Walnuts and Sage image

Steps:

  • Heat a nonstick griddle or nonstick skillet over moderate heat.
  • In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine.
  • Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY!

2 ounces (1/2 stick) butter
1 1/2 cups water
1 cup cornmeal
2 large eggs
1/2 cup milk
1/2 cup sugar
1 teaspoon (1/3 palmful) salt
1 cup all-purpose flour
2 tablespoons slivered fresh sage (from 4 sprigs)
2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will due
Butter and honey, for topping your cakes

CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 6 to 8 servings

Number Of Ingredients 17



Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce image

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
  • Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
  • In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs
Caramel Walnut Sauce, recipe follows
2 cups heavy whipping cream
1 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup chopped walnuts, toasted
3/4 teaspoon fine sea salt, optional

WALNUT, DATE & HONEY CAKE

A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too

Provided by Mary Cadogan

Categories     Afternoon tea, Buffet, Treat

Time 1h25m

Yield Cuts into 8-10 slices

Number Of Ingredients 9



Walnut, date & honey cake image

Steps:

  • Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
  • Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
  • Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top - it will feel firm if cooked. If not, bake for a further 10 minutes.
  • Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

Nutrition Facts : Calories 440 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 25 grams sugar, Fiber 1.5 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

225g self-raising flour
½ tsp ground cinnamon
175g softened butter
100g light muscovado sugar
3 tbsp clear honey
2 eggs , beaten
2 medium, ripe bananas , about 250g/9oz total weight in their skins
100g stoned dates
50g pack walnut pieces

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE

Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.

Provided by The Daycare Lady

Categories     Dessert

Time 45m

Yield 1 9 inch pan, 9 serving(s)

Number Of Ingredients 13



Paula Deen's Cornmeal Cake With Honey Glaze image

Steps:

  • Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3

1 cup yellow cornmeal, divided
2 tablespoons yellow cornmeal, divided
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons honey
2 tablespoons milk

More about "cornmeal cake with honey and walnuts recipes"

HONEY WALNUT CAKE – LEITE'S CULINARIA
Web Aug 31, 2021 Add the 2 tablespoons of honey and stir until the walnuts are coated. Reserve the walnut halves at room temperature to garnish …
From leitesculinaria.com
4.9/5 (9)
Total Time 1 hr 10 mins
Category Dessert
Calories 484 per serving
  • Spread the walnuts on a sheet pan and toast in the preheated oven for 6 minutes. Transfer to a plate to cool slightly. Rub the nuts in a towel to remove the loose skins.
  • Grind the nuts in a food processor with 1/2 cup of the flour until very fine. In a medium bowl, combine the ground nuts, remaining flour, baking powder, and salt.
  • In a standing mixer with a paddle attachment or with an electric hand mixer, beat the butter with the honey and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
honey-walnut-cake-leites-culinaria image


MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
Web Jun 2, 2015 Grease and lightly flour a 9-inch square baking pan. Set aside. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, …
From sallysbakingaddiction.com
my-favorite-cornbread-recipe-sallys-baking-addiction image


BOURBON WALNUT CORNMEAL CAKE - ECLECTIC RECIPES
Web Jun 18, 2012 Directions: Heat oven to 350°. Add all topping ingredients to a large bowl and mix well. Pour into a 10 inch round baking dish. Add flour, cornmeal, baking powder , sugar and salt to a large bowl. Whisk well. …
From eclecticrecipes.com
bourbon-walnut-cornmeal-cake-eclectic image


HONEY GLAZED WALNUTS - EASY TO MAKE WITH 4 INGREDIENTS!
Web Heat a 9-inch skillet over medium heat, then add the walnuts and toast for 2 or 3 minutes. Add the honey and cinnamon and stir to coat evenly. Cook over medium heat for 5 minutes, stirring often until coated and toasted. …
From cupcakesandkalechips.com
honey-glazed-walnuts-easy-to-make-with-4-ingredients image


HONEY WALNUT POPPY SEED CAKE - MOMSDISH
Web Aug 12, 2021 Add honey and beat again until well-combined. In a separate dish, combine lemon juice and baking soda. Fold the into the egg and sugar mixture. With a baking spatula, fold the flour in by thirds, …
From momsdish.com
honey-walnut-poppy-seed-cake-momsdish image


HONEY WALNUT CAKE - LIV FOR CAKE
Web Oct 15, 2020 Grease and flour three 6" cake rounds and line with parchment. In a medium bowl, whisk flour, walnut flour, baking powder,and salt until well combined. Set aside. Using a stand mixer fitted with a …
From livforcake.com
honey-walnut-cake-liv-for-cake image


HONEY–WALNUT CAKE RECIPE | JAMES BEARD FOUNDATION
Web In a large, heavy saucepan, combine the butter, 2 cups water, honey, cinnamon, salt, and the ground walnut-sugar mixture. Set over medium-high heat and cook, stirring frequently, until the butter melts and the …
From jamesbeard.org
honeywalnut-cake-recipe-james-beard-foundation image


HONEY CORNMEAL CAKE RECIPE | EATINGWELL
Web Mar 19, 2022 Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon, baking soda and salt in a medium bowl. Step 3 Beat sugar and honey in the …
From eatingwell.com
4/5 (1)
Total Time 1 hr 30 mins
Category Dairy-Free & Lactose-Free Cake Recipes
Calories 267 per serving


ONE-BOWL HONEY VANILLA CORNBREAD - REAL FOOD WHOLE LIFE
Web Jun 2, 2016 Heat the oven to 350F. In a large bowl, whisk together the coconut oil, eggs, honey, applesauce, and vanilla until smooth. Add the oat flour, cornmeal, baking …
From realfoodwholelife.com


CORNMEAL UPSIDE-DOWN CAKE WITH RAISINS, FIGS & WALNUTS
Web 1 Prepare the ingredients: Place an oven rack in the center of the oven, then preheat to 400°F. Roughly chop the walnuts (if using) and figs; combine in bowl. In a small pot, …
From blueapron.com


30 BEST CORNMEAL RECIPES AND MENU IDEAS - INSANELY GOOD
Web Sep 26, 2022 1. Fluffy Cornmeal Pancakes. Let’s get the ball rolling with a hearty breakfast you’ll crave day after day. These cornmeal pancakes are soft and fluffy with a pleasantly …
From insanelygoodrecipes.com


GRIDDLE CORN CAKES - FLUFFY, SOFT AND SO GOOD! - SAVORY …
Web Jul 14, 2020 Instructions. In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar and kosher salt. Add beaten egg and milk, mixing until just wet- do not …
From savoryexperiments.com


COTTAGE CHEESE ICE CREAM {3-FLAVORS} - FEELGOODFOODIE
Web Apr 20, 2023 Instructions. Place the cottage cheese, honey, and any other ingredients in a high-powered blender or food processor and blend until it’s silky smooth. Fold in the …
From feelgoodfoodie.net


DATE HONEY NUT CAKE - EASY LOAF CAKE, MOIST AND TENDER - TORI AVEY
Web Jul 23, 2020 Preheat oven to 325 degrees F. Place dates into a bowl and cover them with very hot water. Let the dates soak while you prepare the cake batter. In a large mixing …
From toriavey.com


PANGASIUS FILLETS WITH SOY AND HONEY GLAZE | SO DELICIOUS
Web How to Make Pangasius Fillets With Soy and Honey Glaze. Sift the flour and put it into a bowl. Add the cornmeal, salt, pepper, and paprika powder. Stir with a fork, to combine all …
From sodelicious.recipes


CORN AND WALNUT CAKE - LIDIA
Web Directions Preheat the oven to 350 degrees F. Butter and flour 9-inch springform pan. Soak the raisins in the brandy to plump them. Chop the walnuts and set aside. In a mixer …
From lidiasitaly.com


Related Search