Honey-Glazed Spago Corn Bread

My wife loves corn bread. She makes it for us all the time. Two years ago, at our church’s Chili Cook-off, my wife entered into the contest a corn bread recipe she had never tried. It turned out to be a terrible recipe.

Last year, we kept away from the corn bread and only made chili and cobbler. You may recall that my chili won an award, but don’t bother with the congratulations; that was the year of “everyone wins an award.”

This year the contest sensibly returned to bestowing awards that mean something, and my wife returned to corn bread with the fancifully-named Honey-Glazed Spago Corn Bread. Unfortunately, the judges only awarded prizes to the chili this year.

Turns out that decision was fortunate for everyone else that brought corn bread! Because there is no way this corn bread would not have taken home the gold medal and the blue ribbon and the first prize. There is a reason it comes from a recipe book with “desserts” in the title.

Honey-Glazed Spago Corn Bread

from Desserts by the Yard via Food Gal

Ingredients

Corn Bread:

  • 1 cup yellow cornmeal
  • 1¼ cup all-purpose flour
  • 1 cup sugar
  • 2 tablespoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs, at room temperature
  • 3 ounces (¾ stick) unsalted butter
  • ⅓ cup vegetable oil
  • 1 cup milk
  • ½ cup buttermilk

Glaze:

  • 3 ounces (¾ stick) unsalted butter
  • ¼ cup honey
  • ⅓ cup water

Directions

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

Sift together cornmeal, all-purpose flour, sugar, baking powder, and salt two times. Set aside.

In a medium bowl, whisk eggs. Melt 3 ounces of 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 10 minutes, or until a tester inserted in the center comes out clean.

While corn bread is baking, melt 3 ounces of 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 ½ inch apart, with a toothpick. Brush with the glaze and allow to cool.

Don’t forget, you just made 117 square inches of corn bread heaven. Share it with your friends.

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2 thoughts on “Honey-Glazed Spago Corn Bread

  1. So glad you loved this corn bread as much as I did. With this recipe, you never need another one for corn bread, as none is ever sure to top it.

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