March 28, 2011

Honey Butter Glazed Cornbread

The family had a BBQ this past weekend and I was asked to bring my baked beans. I wanted to make something else to bring too and thought cornbread would be nice. My bf loves bread with every meal. Now I have pkg. mixes on hand for when I'm in a hurry. And Ive tried other cornbread recipes but was never really happy with the results. They were either too dry or bland.

Now I know there are cultural differences when it comes to cornbread here in the USA. But I personally like a moist bread that's a bit sweet. This bread is that. I looked for recipes online and printed out a few. This one however kept calling me and I'm glad I listened to that. I also saw online some folks drizzle honey on the bread before baking. And I talked to a few friends and one of them told me about making a glaze with honey butter. That sounded totally yummy. And because there were going to be alot of kids I didn't want a bread that I had to have extra butter for . Kids would make a mess.

So I doubled this recipe and baked it in a 13 x 9 pan. I have a convection oven and so in mine it baked for about 25min. I tested it and it was done and a nice golden brown. Then I topped it with the honey and butter and baked it a few min. more. I decided to cut the bread into squares here so there would be less to do there. This way I knew everyone would get a piece too. The bread was a hit and everyone had several pieces. This one is a keeper for me. The only thing Ill do different is perhaps use just a bit less sugar because with the honey glaze its sweet.......not too sweet but sweeter than I thought it would be. But it doesn't need anything more, just cut and serve.

Honey Butter Glazed Cornbread

1/2 cup butter
1/2 cup sugar
2 eggs  
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (I used Bobs Red Mill)
1 cup all-purpose flour
1/2 teaspoon salt  
Honey to drizzle  and extra butter
  1. Preheat oven to 350 degrees F (175 degrees C). You can make in an 8 inch   square pan or cook in a cast iron or other oven proof skillet. 
  2. In a medium sized bowl, combine the cornmeal, flour, salt and baking soda Meanwhile, melt the butter in a large skillet. Remove from heat and stir in the sugar. Quickly add the eggs and whisk until well blended.  Whisk in the  buttermilk. Stir in cornmeal, flour, and salt in 3 portions until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 
I use buttermilk powder that you reconstitute. I get it at the health food store but I think some grocery stores carry it too. I doubled this recipe since I made it for a big BBQ. I only had 1c. of real buttermilk in my refrigerator so I made up the second cup with the powder buttermilk and milk. They say to use water but I wanted milk in it.

When the cornbread was almost done, I put several pats of butter on the top of it and drizzled it with honey, then returned to the oven for about 5min. of so to glaze the bread.

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