WALNUT THYME CORNBREAD
Provided by Geoffrey Zakarian
Time 30m
Yield 8 or 9 muffins
Number Of Ingredients 8
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.
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
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.
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
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
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
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
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
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!
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
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.
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
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
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
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
More about "cornmeal cake with honey and walnuts recipes"
HONEY WALNUT CAKE – LEITE'S CULINARIA
From leitesculinaria.com
4.9/5 (9)Total Time 1 hr 10 minsCategory DessertCalories 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.
MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BOURBON WALNUT CORNMEAL CAKE - ECLECTIC RECIPES
From eclecticrecipes.com
HONEY GLAZED WALNUTS - EASY TO MAKE WITH 4 INGREDIENTS!
From cupcakesandkalechips.com
HONEY WALNUT POPPY SEED CAKE - MOMSDISH
From momsdish.com
HONEY WALNUT CAKE - LIV FOR CAKE
From livforcake.com
HONEY–WALNUT CAKE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HONEY CORNMEAL CAKE RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 1 hr 30 minsCategory Dairy-Free & Lactose-Free Cake RecipesCalories 267 per serving
ONE-BOWL HONEY VANILLA CORNBREAD - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
CORNMEAL UPSIDE-DOWN CAKE WITH RAISINS, FIGS & WALNUTS
From blueapron.com
30 BEST CORNMEAL RECIPES AND MENU IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
GRIDDLE CORN CAKES - FLUFFY, SOFT AND SO GOOD! - SAVORY …
From savoryexperiments.com
COTTAGE CHEESE ICE CREAM {3-FLAVORS} - FEELGOODFOODIE
From feelgoodfoodie.net
DATE HONEY NUT CAKE - EASY LOAF CAKE, MOIST AND TENDER - TORI AVEY
From toriavey.com
PANGASIUS FILLETS WITH SOY AND HONEY GLAZE | SO DELICIOUS
From sodelicious.recipes
CORN AND WALNUT CAKE - LIDIA
From lidiasitaly.com
You'll also love