Eastern Shore Cornbread

This amazing Eastern Shore Cornbread is accompanied by Honey Almond Butter. Recipe by Jerry Edwards of Baltimore.

Cornbread origins date back to the time of Native American tribes where recipes for making cornmeal and breads were shared with and among the early english settlers in the south. This “quick-bread” is still largely associated with the Southern and Southwest regions. In the southwest areas, blue corn was popular.  The northern regions grew yellow corn and white corn was prevalent in the south. In the beginning the bread was made with ground dried corn, water and salt. As time passed, recipes varied from region to region based on family customs, type of corn prevalent and preferred ingredients. Most southern recipes were designed to accompany spicy barbecue and chili dishes. Cornbread is a wonderful go-along with spicy foods to aid in cooling the palette. Recipes range from sweet to savory. It can be eaten for breakfast or lunch and is often served as a side dish accompanied by a specialty homemade butter.

The butter that we are sharing in this his recipe by Chef Jerry Edwards of Baltimore includes our Orange Blossom Honey  toasted almonds and sweet butter. I kept this around a while after the cornbread was gone as we realized it went well on toast. This might be the very best, most decadent cornbread I’ve ever had.

Makes 8 servings (because you will want it again the next day)

Eastern Shore Cornbread

December 23, 2016

Ingredients

  • 3 large eggs
  • 1 1/2 c canned creamed corn
  • 1 1/2 c sour cream
  • 3/4 c sunflower or olive oil
  • 1 1/2 c cornbread mix or self-rising cornmeal
  • 2 tbsp. all-purpose flour
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • Optional: small amount of Hot chilies, finely chopped
  • 3 tbsp. butter, melted
  • Nonstick cooking spray

Honey Almond Butter

  • 1 c Blanched Almonds
  • 1 c Salted Butter
  • 1/2 c Orange Blossom Honey
  • 1/2 Lime
  • 1 pinch Sea Salt

Instructions

For the Cornbread

  1. Preheat the oven to 425°F (218°C).This would probably be 375°F Convection Oven
  2. Beat the eggs slightly in a medium mixing bowl. Stir in the creamed corn, sour cream, and oil. Add the cornbread mix, flour, salt, and baking powder. Stir to blend well. Spray a 9-inch skillet with an ovenproof handle with nonstick cooking spray (see Note). Pour in the batter.
  3. Place the skillet on the burner on medium high heat for 1 minute. Then place on a shelf in the upper third of the oven. Turn the oven down to 375°F (191°C) and bake for 35 to 40 minutes. Slide under the broiler about 4 inches from the flame for 45 seconds to a minute to brown the top. Watch carefully. Brush the top with melted butter for a shiny finish.
  4. Note: Instead of a skillet, spray a 9-inch round cake pan with nonstick cooking spray. Pour the batter into the pan and place on a shelf in the upper third of the oven. Turn the oven down to 375°F (191°C) and bake for 40 minutes. Brown under the broiler as above and brush with melted butter.

For the Butter

  1. In Food processor puree almonds and juice of lime. Add Honey and Butter and whip till fully incorporated. Spread on Cornbread
Eastern Shore Cornbread with Honey Almond Butter is an amazing treat for breakfast lunch dinner or brunch.

This amazing Eastern Shore Cornbread is accompanied by Honey Almond Butter. Recipe by Jerry Edwards of Baltimore.

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About the Author

Kara Brook

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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