Honey Glazed Spago Corn Bread

Honey Glazed Spago Corn Bread

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour  (used 1/4 cup of all-purpose flour)
1 cup sugar
2 tablespoons baking powder
1-1/2 teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup milk
1/2 cup buttermilk (used half cup of 18% coffee cream and soured milk with 2 teaspoons fresh squeezed lemon.)
2 teaspoons vanilla extract

For glaze:

3 ounces (3/4 stick) unsalted butter
1/4 cup (blue agave syrup)
1/3 cup water (1/4 cup water)

Place a rack in the middle of the oven and preheat the oven to 350
degrees. Line a 9-by13-inch baking pan with aluminum foil and spray
foil with pan spray. (Melt butter in cast iron pan)
Sift together cornmeal, all-purpose flour, cake flour, sugar, baking
powder, and salt 2 times. Set aside.
In a medium bowl, whisk together eggs. Melt butter and immediately
whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Add vanilla
Whisk in dry ingredients just until combined.
Scrape batter into the pan and bake for 30 minutes. Rotate pan from
front to back and continue to bake for 10 minutes, or until a tester
 inserted in the center comes out clean.

To make the glaze: While corn bread is baking, melt butter in a medium
saucepan. Add honey and water,  and whisk until blended. (I used Blue Agava Syrup)
When corn bread is done, remove from oven and poke holes all over the
bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.


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