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In a medium saucepan over medium-high heat, combine the tea and honey and bring to a simmer. Continue simmering until reduced by half, about 20 minutes. Add the butter and whisk until melted.

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And all my rowdy friends have settled down. And the hangovers hurt more than they used to. And cornbread and ice tea took the place. Of pills and ninety proof. And it seems like none of us do.

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Cornbread and Ice Tea. Cornbread and Ice Tea. 428 likes. Musician/band.

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Place the skillet with the butter in the 325°F oven for a few minutes. When the butter melts and the skillet is hot, use a pastry brush to coat the butter all over the skillet. Pour the cornbread batter into the hot, greased skillet. Bake for about 40 minutes, or until golden brown and a toothpick comes out clean.

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Cornbread and Iced Tea. 69 likes. A tribute to life.

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Heat oven to 400 degrees. Cut butter into chunks and place in an 8-inch cast-iron or other oven-proof skillet in the oven until the butter melts. Remove the pan, leaving the oven on. In a blender or food processor, blend corn, sugar, salt until well-chopped.

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And nobody wants to get drunk and get loud. And all my rowdy friends have settled down. And the hangovers hurt more than they used to. And cornbread and ice tea took the place. Of pills and ninety proof. And it seems like none of us do things quite like we used to do. And nobody wants to get high on the town.

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Preheat oven to 350°F. Add 1 tablespoon butter to a cast iron skillet or regular skillet over medium-high heat. Once hot, add the jalapeno and garlic and sauté until soft, about 3 minutes. Add the mexi-corn kernels and sauté another minute. Season the mixture with salt and pepper. Remove from heat and set aside.

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Cornbread & iced tea took the place of pills and 90 proof. By paisteguy, May 18, 2009 in Drums & Percussion. Start new topic. Members. Members. Posted May 18, 2009.

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Place bacon grease or butter in skillet and put in hot oven for 4-5 minutes or until really, really hot. Pull out skillet, pour in cornbread mixture (it should sizzle quite a lot) and quickly.

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Add in canned whole sweet corn kernels (drained) and fold in. Transfer the batter to a 9×9 square dish (sprayed with non-stick spray and lined with a parchment paper overhang) and smooth down. Bake at 375°F for 25 minutes until golden on top and a toothpick inserted into the center comes out clean.

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Preheat oven to 350F degrees. Spray 8×8-inch or 9×9-inch baking dish with nonstick spray. In a medium bowl, whisk together 2 Tablespoons honey, 1 large egg, 4 tablespoons salted butter, melted, ½ cup milk and ½ cup water until fully combined. In a separate bowl, combine ½ cup sugar 1 cup yellow corn meal, 1 cup all-purpose flour, ½.

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Melt the butter in the skillet. This not only adds fat to the corn bread, but helps to coat the pan, too! Bake the cornbread. Until the edges are beautifully golden brown. Whisk the dry ingredients. Add the eggs and buttermilk. Melt the butter and add to the batter. Pour batter into hot pan.

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And old George Jones I'm glad to see he's finally getting straight. And Waylon staying home and loving Jesse more these days. And nobody wants to get drunk and get loud. And all my rowdy friends have settled down. And the hangovers hurt more than they used to. And cornbread and ice tea took the place Of pills and ninety proof.

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Once baked, remove the cornbread from the oven and let it cool for a few minutes before slicing and serving. Step 3: Prepare the Sweet Southern Tea a. In a medium saucepan, bring 4 cups of water to a boil. b. Remove the pan from heat and add the black tea bags. Let them steep for 5 minutes. c.