Moist cornbread with a delicious butter and honey glaze.
Preheat oven to 425ºF. Grease an 8 x 8” pan.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in the bowl of an electric mixer. Add the milk, egg and softened butter and beat until fairly smooth. Pour the mixture into the prepared pan.
Bake for 20 minutes, or until a tester comes out clean.
While the cornbread is baking, make the glaze. Combine butter, honey and water in a saucepan. Heat over low heat until the butter is melted, whisking occasionally (this can also be done in the microwave).
When the cornbread is out of the oven, immediately poke it all over with a toothpick or fork. Make sure the holes go all the way to the bottom of the pan. Pour the glaze over the cornbread and let cool to room temperature.
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Really turned out great, even thought I was a little short on the cornmeal, I substituted a corn mesa. My daughter who’s not much of a cornbread person ate 2 pieces.
Pat
The best cornbread I ever made. Made it twice in two day, had several people ask for the recipe. Thank you! Easy and delicious.
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2 Comments
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kmkrueb on 10.25.2011
I think the glaze would be great on muffins, too.
Pat Mendell on 10.21.2011
What a neat idea, going to try this next time I make corn bread. Wouldn’t the glaze be good on muffins, or the corn sticks, too? What about other muffins or quick breads like biscuits?
Thanks for the ideas,
Pat