Sweet Cornbread with Honey Butter<\/p>\n
<\/p>\n
2 T. Dry Milk Powder (non instant)<\/p>\n
2\/3 C. white sugar<\/p>\n
\u00bd tsp. baking soda<\/p>\n
1 C. cornmeal<\/p>\n
1 C. white flour<\/p>\n
\u00bd C. butter powder<\/p>\n
2 T. egg powder<\/p>\n
\u00bd tsp. salt<\/p>\n
1 1\/4 C. + 2 tsp. water<\/p>\n
1 T. vinegar<\/p>\n
<\/p>\n
Preheat oven to 375 degrees F. Grease an 8 x 8 inch square pan. In a small bowl, Whisk 2 T. powder milk into 1 C. water. Add vinegar, mix, and let sit for 5 minutes. When you add the vinegar to the milk, it will foam up and get a few chunks in it – don’t worry. That is how it is supposed to look. It may not look appetizing, but it is a way of creating buttermilk, and it makes the recipe so much better than just using plain milk Meanwhile in a large mixing bowl, whisk the butter powder and egg powder into \u00bc C. plus 2 tsp. water. Add milk mixture into the egg\/butter mixture. Mix together. Add the rest of the ingredients in and stir until few lumps remain. Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm. You can also cook it in mini muffin tins, about 1 tsp. batter per greased muffin cup (do not use paper liners).<\/p>\n
<\/p>\n
Honey Butter<\/p>\n
1 C. butter powder<\/p>\n
1 C. honey<\/p>\n
\u00bd C. water<\/p>\n
1 C. powder sugar<\/p>\n
1 tsp. vanilla<\/p>\n
Using wire whisk or Kitchen Aid beat ingredients until creamy<\/p>\n","protected":false},"excerpt":{"rendered":"
Sweet Cornbread with Honey Butter 2 T. Dry Milk Powder (non instant) 2\/3 C. white sugar \u00bd tsp. baking soda 1 C. cornmeal 1 C. white flour \u00bd C. butter powder 2 T. egg powder \u00bd tsp. salt 1 1\/4 C. + 2 tsp. water 1 T. vinegar Preheat oven to 375 degrees F. Grease an 8 x 8 inch square pan. In a small bowl, Whisk 2 T. powder milk into 1 C. water. Add vinegar, mix,…<\/p>\n