Friday, January 20, 2012

Honey-Glazed Spago Cornbread

A recipe for cornbread from a cookbook about desserts is sure to be on the decadent side. Quite frankly, I don't see anything wrong with that! This cornbread is moist and delicious, even before adding the buttery honey glaze.

I have made this cornbread twice, once with the full amount of glaze and once halving that recipe. While both were good, I think using the full amount of glaze keeps the cornbread moist even longer, although you are free to do as you wish. It will seem like a lot of glaze as you brush it over the top, but do not fear! It WILL absorb into the cornbread and distribute nicely.

This cornbread can be enjoyed on its own with a cup of tea or coffee, or paired with savory dishes like a big bowl of chili! Don't let the honey-glaze dissuade you from enjoying this cornbread like you would any other. Even with the slightly sweet glaze, a punch of salt in the batter definitely stands up and takes notice. This is down-home cooking at it's best.

Honey-Glazed Spago Cornbread
Makes one 9-by-13-inch pan (24 squares)
(From Desserts By the Yard)

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 T. baking powder
1 1/2 tsp. kosher salt
4 large eggs, at room temperature
3 oz (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup milk
1/2 cup buttermilk

3 oz (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water

Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray foil with pan spray.

Stir together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt. 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. 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 5 to 10 more 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. 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. Store at room temperature in an airtight container.


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