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Honey-Glazed Spago Corn Bread
Nb persons: 0
Yield: Makes one 9x13" pan
Preparation time:
Total time:
Source: Desserts by the Yard, 2007
| 1 c. | yellow cornmeal |
| 1 c. | all-purpose flour |
| 1/4 c. | cake flour |
| 1 c. | sugar |
| 2 Tb. | baking powder |
| 1 1/2 tsp. | salt |
| 4 large | eggs, at room temperature |
| 3/4 stick (3 oz.) | unsalted butter |
| 1/3 c. | vegetable oil |
| 1 c. | milk |
| 1/2 c. | buttermilk |
| For the Glaze: | |
| 3/4 stick (3 oz.) | unsalted butter |
| 1/4 c. | honey |
| 1/3 c. | water |
1. Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9x13" baking pan with aluminum foil and spray the foil with cooking spray.
2. Sift together the cornmeal, flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.
3. In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into the eggs in a slow stream. Whisk in the oil, milk, and buttermilk. Whisk in the dry ingredients just until combined.
4. Scrape the batter into the pan and bake for 30 minutes. Rotate the pan from front to back and continue baking for 10 minutes, or until a tester inserted in the center comes out clean.
5. Make the glaze: While the corn bread is baking, melt the butter in a medium saucepan. Add the honey and water and whisk until blended.
6. When the corn bread is done, remove from the oven and poke holes all over the bread, about 1/2" apart, with a toothpick. Brush with the glaze and allow to cool.
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