Naenae's Honey Glazed Corn Bread Recipe

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Naenae's Honey Glazed Corn Bread

Renee Davidson

By
@Renee_Leslie

This is a recipe I adapted from one of my old cookbooks for my family. I didn't have transportation to drive to the store just to get a box of Jiffy Mix. Well, now after I made this, my family wants this over ANY premix. It is definitely Family Approved :-D.


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Rating:

Serves:

18 pieces

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

CORN BREAD:

2 c
unbleached all-purpose flour
1 1/2 c
cornmeal
1/2 c
brown sugar, firmly packed
2 Tbsp
double-acting baking powder
2 tsp
kosher salt
4
large eggs
1 1/3 c
sour milk or buttermilk *
2/3 c
butter or margarine, melted; or vegetable oil

HONEY SIMPLE SYRUP:

1/4 c
honey
1/4 c
water

Directions Step-By-Step

1
Corn Bread: Preheat oven to 425*F. Grease 9”x13” baking pan.
2
In medium bowl with a wire whisk, mix toether flour, cornmeal, sugar, baking powder and salt.
3
In a small bowl, whisk together eggs, milk, and butter, margarine or oil. Pour egg mixture all at once into the flour mixture.
4
Stir just until flour is moistened and immediately pour batter into the prepared baking pan.
5
Spread batter evenly and bake in preheated 425*F oven for 25 to 35 minutes or until golden brown.
6
Honey Simple Syrup: While corn bread is baking, In a small saucepan, combine the ¼ cup honey with the ¼ cup water. Heat over medium heat until honey is dissolved and a “Simple Syrup” is made. Set aside.
7
Finishing Corn Bread: When it is ready, remove the freshly baked Corn Bread from the oven. Take a skewer or fork and poke holes, 1” apart, all over the corn bread. Carefully pour the Honey Simple Syrup all over the corn bread, brushing with a pastry brush to evenly distribute through all the holes. Let the corn bread sit for 5 minutes before slicing into squares and serving.
8
Yields: 18 Servings
9
NOTE: * If you do not have sour or buttermilk, you can make your own by adding 1 tsp. vinegar to 1 cup regular milk, stir and let set 5 minutes before using. (Any Milk = Whole, Low-Fat 2 or 1%, or Fat-Free). For this recipe add 1-1/2 teaspoons vinegar to the 1-1/3 cups milk.
If you do a half-recipe, try ¾ teaspoon vinegar to the 2/3 cup milk – also use an 8”x8” square pan for baking, and reduce baking time to 20 to 25 minutes.
10
(Adapted from “The Good Housekeeping Illustrated Cookbook” Copyright 1980 by Hearst Corporation – ISBN 0-87851-037-0)

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American