Sweet Honey Glazed Skillet Cornbread

Place a rack in the middle of the oven and preheat the oven to 350ºF. Once heated, place skillet in the oven with about 2 tablespoons of butter and let it melt. Or if you are using a cake pan, line a 9-by13-inch pan with aluminum foil and spray the foil with pan spray.

Sift together (twice) the cornmeal, all-purpose flour, sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk together eggs. Melt 3/4 stick butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, buttermilk and vanilla. Whisk in dry ingredients just until combined.

Scrape batter into the skillet. Since skillet sizes vary a little, make sure to leave an inch or so from the top so it doesnt bubble over in the baking process. You don’t have to use the entire batter.

Bake for 30 minutes then 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, either melt butter in a medium saucepan (or you can use the microwave like I do). Add honey and water, and whisk until blended.When corn bread is done, remove from the oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.