Naenaes Honey Glazed Corn Bread Recipes

HONEY BUTTER CORNBREAD

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on-we want it to get bubbly and lightly browned, but not burnt).
• Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.
• Pour the liquid into the dry mixture, and stir just until moistened through (we'll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
• Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
• Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving-perhaps with extra butter, honey or jam on the side.
• This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.

NAENAE'S HONEY GLAZED CORN BREAD

Steps:

• 1. Corn Bread: Preheat oven to 425*F. Grease 9"x13" baking pan.
• 2. In medium bowl with a wire whisk, mix toether flour, cornmeal, sugar, baking powder and salt.
• 3. In a small bowl, whisk together eggs, milk, and butter, margarine or oil. Pour egg mixture all at once into the flour mixture.
• 4. Stir just until flour is moistened and immediately pour batter into the prepared baking pan.
• 5. Spread batter evenly and bake in preheated 425*F oven for 25 to 35 minutes or until golden brown.
• 6. Honey Simple Syrup: While corn bread is baking, In a small saucepan, combine the ¼ cup honey with the ¼ cup water. Heat over medium heat until honey is dissolved and a "Simple Syrup" is made. Set aside.
• 7. Finishing Corn Bread: When it is ready, remove the freshly baked Corn Bread from the oven. Take a skewer or fork and poke holes, 1" apart, all over the corn bread. Carefully pour the Honey Simple Syrup all over the corn bread, brushing with a pastry brush to evenly distribute through all the holes. Let the corn bread sit for 5 minutes before slicing into squares and serving.
• 8. Yields: 18 Servings
• 9. NOTE: * If you do not have sour or buttermilk, you can make your own by adding 1 tsp. vinegar to 1 cup regular milk, stir and let set 5 minutes before using. (Any Milk = Whole, Low-Fat 2 or 1%, or Fat-Free). For this recipe add 1-1/2 teaspoons vinegar to the 1-1/3 cups milk. If you do a half-recipe, try ¾ teaspoon vinegar to the 2/3 cup milk - also use an 8"x8" square pan for baking, and reduce baking time to 20 to 25 minutes.
• 10. (Adapted from "The Good Housekeeping Illustrated Cookbook" Copyright 1980 by Hearst Corporation - ISBN 0-87851-037-0)

HONEY GLAZED CORNBREAD

Steps:

• 1. Preheat oven to 350. Grease 9x9 baking dish.
• 2. Stir together the cornmeal, flour, sugar, baking powder and salt.
• 3. Pour in the oil, melted butter, honey, beaten eggs, and milk.
• 4. Stir just enough to moisten.
• 5. Pour into greased dish and bake 45 min. Test with toothpick.
• 6. GLAZE...in a sauce pan, simmer 1/4 c butter and 1/4 c of honey together until combined. Pour over hot cornbread.

HONEY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

MAPLE-BUTTER GLAZED CORN BREAD

Steps:

• NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
• COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
• WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
• ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
• SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
• BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
• MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
• IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
• COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
• SERVE warm and enjoy.

HONEY BUTTER GRILLED CORN

Steps:

• Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
• Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
• Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
• Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
• When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.