Skeleton Halloween Cornbread
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling: 10 minutes
Servings: 6
Ingredients:
Ingredients for the Skeleton Cornbread:
1 3/4 cup flour
1/2 cup sugar
1 1/4 cup cornmeal. You can use regular or Blue. Believe it or not, these are actually Blue cornmeal.
1/2 tsp fine sea salt
3 tsp baking powder
1/4 tsp baking soda
1 1/4 cup buttermilk
2 large eggs
1/2 cup + 1 tbsp of honey
1/4 cup vegetable oil
4 tbsp melted butter
Cooking spray
Ingredients for the Whipped Cinnamon Honey Butter:
1 stick butter, unsalted
1/8 tsp fine sea salt
3 tbsp honey
1 1/2 tbsp ground cinnamon
Directions:
Instructions for making the Skeleton Halloween Cornbread:
Preheat the oven to 350 degrees
In a bowl, whisk together all the dry ingredients until they are well combined.
Then, mix together the buttermilk and eggs in a separate bowl. Add the other wet ingredients to that bowl and whisk together. Then add the wet ingredients to the dry ingredients and whisk until well combined.
Spray the Skeleton baking tray with the cooking oil and make sure it covers all the details. Then pour the batter into each mold. I fill it up about 80 percent of the way, leaving a 1/2 inch or so between the batter and the rim of each mold compartment.
Bake for 20-25 minutes. Use a toothpick or bamboo skewer to check the middle for doneness at 20 minutes. If it comes out clean, it is done. If not, give it another few minutes.
When it is done, let the pan cool for 10 minutes and then flip it over onto a plate or large baking sheet to remove the cornbread. Place them on a cooling rack for another 10 minutes and then serve.
Instructions for making the Whipped Honey Cinnamon Butter:
Combine the butter, salt, honey, and cinnamon in a bowl. Use a hand mixer to whip the butter until it is smooth. Store in an airtight container in the refrigerator until needed.
Notes:
Tips for removing the Halloween Cornbread from the pan:
Getting the Skeleton Halloween Cornbread out of the pan should be simple as long as you have oiled the pan properly. I let the cornbread cook for about 10 minutes. The back sides of my Skeleton cornbread were a little puffy, so I was able to grab onto that and pull them right out. If yours do not puff, then simply flip the pan over. They usually pop right out. If you are having trouble with any of them, you can lightly tap the front of the pan.
Nordic Ware Halloween Bakeware, Haunted Skull Cakelet Pan
Recipe courtesy of Sugar Maple Farmhouse.com