This a a great tasting corn bread recipe. The texture is not very typical of most corn breads, it feels similar to a mixture of grits and polenta, but with alot more flavor. Its also a very dense rich cornbread, very good with a BBQ chicken salad, or for breakfast! We also love it because it already has the butter and honey on top, so that cuts on extra dishes on the table( we love honey and butter on our cornbread) Bon appetite!
Corn bread
1c. yellow cornmeal
1c. flour
1/4c. cake flour
1c. sugar
2T. baking powder
1 1/2 t. salt
4 eggs
30z. unsalted butter melted
1/3c. veg. oil
1c. milk
1/2c. buttermilk
For The Glaze
3 oz. unsalted butter
1/4c. honey
1/3c. water
For the Corn bread: 1. Place a rack in the middle of the oven and preheat to 350. Line a 13x9in. pan with greased aluminum foil.
2. Sift together the cornmeal, flour, baking powder, and salt, 2 times. Set aside.
3. In a med. bowl, whisk together the eggs. Melt the butter and immediately whisk into the eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in the dry ingredients just till combined.
4. Scrape the batter into the pan and bake for 30min. Rotate the pan from front to back and continue to bake for 10min. or until a tester inserted in the center comes out clean.
5. Make the Glaze: While corn bread is baking, melt the butter in a med. 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 1/2in. apart, with a toothpick. Brush with the glaze and allow to cool.
Yields one 13x9in. pan
