Sweet Corny Batter Bread

Anyone who knows me knows that I know the originations and love playing with technique and ingredients. I have had an idea of making a cheesy batter bread for a while and with doing BBQ today I thought I could one-up my original idea and make a cornbread the same way. The way a batter bread works is eggs and steam create the leavening. A traditional batter bread, known as Yorkshire Pudding or Pop-Overs is equal parts, by volume, milk, egg and flour, that are cooked at a very hot temperature. The technique works for this recipe though it does not create the pocket you would normally expect from a batter bread it is light and fluffy as if chemical leavening, baking powder or baking soda, had been used. CATEGORY: Starches Recipe Name: Sweet Corny Yorshire Pudding Ingredients: 1/2 c honey 2 med eggs 1/2 c milk 1/2 c cornmeal 1/2 c flour 1/4 lb cheddar-grated 2 c corn Steps: * Preheat oven to 500 or 550 if you oven gets that hot * Mix Honey, Eggs, Milk, and Cornmeal * Grate Cheddar and mix in * Lightly grease a muffin tin and put in oven to preheat for 3 minutes * Mix in Flour * When Muffin Tin is hot immediately fill cups 3/4 full of batter and return to oven * After 10 minutes turn off oven and leave in oven for 10 more minutes * Remove from pan immediately and serve NOTES: This recipe is fairly sweet. If you choose to make it less sweet you would need to cut the honey and substitute yogurt, sour cream or butter for the amount you cut.