Naenae's Honey Glazed Corn Bread
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- 2 c
- unbleached all-purpose flour
- 1 1/2 c
- 1/2 c
- brown sugar, firmly packed
- 2 Tbsp
- double-acting baking powder
- 2 tsp
- kosher salt
- large eggs
- 1 1/3 c
- sour milk or buttermilk *
- 2/3 c
- butter or margarine, melted; or vegetable oil
- 1/4 c
- 1/4 c
HONEY SIMPLE SYRUP:
1Corn Bread: Preheat oven to 425*F. Grease 9”x13” baking pan.
2In medium bowl with a wire whisk, mix toether flour, cornmeal, sugar, baking powder and salt.
3In a small bowl, whisk together eggs, milk, and butter, margarine or oil. Pour egg mixture all at once into the flour mixture.
4Stir just until flour is moistened and immediately pour batter into the prepared baking pan.
5Spread batter evenly and bake in preheated 425*F oven for 25 to 35 minutes or until golden brown.
6Honey 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.
7Finishing 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.
8Yields: 18 Servings
9NOTE: * 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)