Turquoise Room Cornbread (From the La Posada in Winslow, AZ)
"This recipe comes from the La Posada's Turquoise Room. I emailed the chef and he shared the recipe(except it was made made 5 times as much. It's served with their signature Sweet Corn and Black Bean Soup (recipe also posted) and it's incredible. Note: It's a bit sweet because of the mesquite syrup that is used. Unless you live in the southwest you'll probably have to buy it online. It great even without the glaze! " - See more at: http://www.recipezazz.com/recipe/turquoise-room-cornbread-7841#sthash.ruXqoZhI.dpuf
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 egg
- 3 tablespoons honey
- 3 tablespoons butter
- 1/3 cup butter melted
- 2/3 cup milk
- 3 tablespoons sour cream
- 1 box krusteaz cornbread mix 15 ounce
- 1/2 cup cream corn
- 3 tablespoons mesquite syrup
- Carbohydrate 50.1428164084266 g
- Cholesterol 59.678946386674 mg
- Fat 20.2209258975919 g
- Fiber 3.6550203202512 g
- Protein 5.59154974025468 g
- Saturated Fat 10.0903706149697 g
- Serving Size 1 1 Serving (125g)
- Sodium 739.423573526891 mg
- Sugar 46.4877960881754 g
- Trans Fat 1.41317945816942 g
- Calories 400 calories
Step 1 Preheat oven to 350 degrees F. Spray baking pan with non-stick cooking spray. (one 8 x 8 or 12 muffin). Step 2 In mixing bowl combine all the cornbread ingredients and mix well, scraping the sides of the bowl carefully. Spoon into prepared pan. Step 3 Bake Time: 8 x 8 x 2 baking pan = 22 - 26 minutes, or until golden brown. Standard muffin pan = 12 - 15 minutes, or until golden brown. Step 4 While cornbread is baking, in a small pan mix together the syrup, honey and butter and heat until butter is melted and thoroughly combined. Step 5 Remove cornbread from oven, with a toothpick poke holes in the top and drizzle the glaze over the top. Cool before serving. Recipe from http://www.recipezazz.com/
