One of my FAVORITE things about Disney World is the
food! I could spend most of my Disney
time eating and when I am not in Disney; their food occupies a good portion of
my thoughts. I spend a great deal of my
free time reading articles on DisneyFoodBlog.com and browsing menus on
AllEars.net. I am even in the process of
organizing an eating schedule to optimize my snacking through the parks and
other resort spots for my next visit in January ( I know, guys, I KNOW…).
One of my absolute favorite ways to have a little bit of
Disney at home is to cook their recipes.
I own one of the original “Cooking With Mickey” cookbooks (Volume 2), it
has many great classic recipes that have since been replaced on Disney menus,
but I also get many recipes from internet sources like the recipes section of
the Dining tab on AllEars.net.
This time around I decided to try my hand at making the
Hoop-Dee-Doo cornbread and honey butter.
For those of you who know, the cornbread and honey butter really are the
highlight of the Hoop-Dee-Doo dinner.
For those of you who haven’t experienced the creamy, heavenly goodness
yet, once you do it will change your life forever. I was able to find the cornbread recipe on Allears.net,
but I had to figure the honey butter out on my own. Here is the “formal” recipe. I made
some minor changes to the recipe, but it did not affect the final product at
all.
Ingredients:
3/4 cup
cornmeal (I used 1 and ¼ cups of my own homemade sweet corn meal - recipe follows the honey butter)
1 1/4 cup
sugar
1 1/2 tsp
salt
1 T. baking
powder
1 3/4 cup
flour
1/2 cup
vegetable oil
1 cup milk
(I used one cup coconut milk)
2 eggs
Method of Preparation:
1. Blend
flour, cornmeal, salt, baking powder and sugar in a mixing bowl.
2. In a
separate bowl, blend milk, eggs, and oil with a mixer.
3. Using
that same mixer, slowly add the blended liquid to the dry ingredients prepared
in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Spray a 9
x 13 in. baking pan with non stick food spray and pour the batter into the pan,
spreading evenly.
5. Bake in a
preheated oven at 375 degrees for 20 - 25 minutes. or until golden brown.
6. Allow to
cool.
7. Enjoy!
My changes comprised using coconut milk instead of cow’s
milk and 1 ¼ cups of my own home made sweet corn meal. If anything, these substitutions made the bread sweeter.
Here is my recipe for the Honey Butter:
Ingredients:
2 sticks
salted butter warmed to slightly beyond room temperature (you want the butter
to be almost runny)
3 TBSPs
light clover honey
1 TBSP
Vanilla Extract
Method of Preparation:
1. Mix
ingredients together (either by hand or with an electric mixer on low) until
the butter is creamy and all ingredients are thoroughly incorporated
2. Cover with
saran wrap and chill for at least 30 minutes before serving
Homemade Sweet Corn Cornmeal Recipe
Supplies:
Corn of choice (Freshly boiled is best, but frozen works
just as well)
Oven set to a low baking temperature (125F – 200 F)
Coffee Grinder
Method of Preparation:
1. If you are using fresh cob corn, boil the corn like you
normally would for eating. About 5-7
minutes. Slice the kernels off the cob. (If you are using frozen corn, you can obviously skip this
step. Frozen corn is precooked then
packaged.)
2. Spread the corn kernels evenly on a baking sheet.
3. Place your baking sheet in the warmed oven on the center
shelf, leaving the oven door slightly ajar for the duration of the drying
process (this will prevent the corn from burning).
4. Once the corn is completely dehydrated, remove the baking
sheet from the oven and place the kernels into a coffee grinder and grind. A fine powdered meal is better for muffins
while a coarser meal is nice for breads.
FYI: The dehydration process will take about 6-8 hours depending upon the temperature of the oven and the moisture content of the corn. A 16 ounce bag
of frozen sweet corn yielded approximately 1 ¼ cups of meal.
These recipes are super simple. It really only requires mixing and the final
products are fantastic. The bread was
sweet and moist but had enough of dryness from the corn to prevent the texture
from being cake-like. With the edition
of the honey butter, I was instantly transported to Pioneer Hall and ready to
wave my red and white checked napkin!
I would like to thank the authors of AllEars.net for their
fantastic recipes section. I would also
like to ask if anybody has the original honey butter recipe for the butter
served at Pioneer Hall and I would also like to know what you guys think of
this post.
Thank you for reading and look for more of our Cooking Disney adventures.
TTFN!
Kristin