Happy Independence Day! I thought today would be perfect to revisit one of my favorite recipes for corn bread. The recipe comes from Sherry Yard's Dessert By the Yard cookbook. I just love that cookbook. I've tried several of Chef Yard's recipes and they've all met or exceeded my expectations. This one for cornbread far exceeded my expectations however. It's a sweet cornbread and has a very light and airy consistency. I'm planning on bringing this to a neighborhood potluck picnic this afternoon to celebrate the holiday.
Cornbread Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 cup sugar2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs, at room temperature
3/4 stick unsalted butter (3 ounces)
1/3 cup vegetable oil
1 cup milk
1/2 cup buttermilk
Glaze Ingredients:
3/4 stick unsalted butter (3 ounces)
1/4 cup honey
1/3 cup water
Instructions:
1. Preheat oven to 350 degrees. Place oven rack in middle of oven. Line a 9×13 inch baking pan with aluminum foil and spray the foil with cooking spray.
2. Whisk together the cornmeal, flour, sugar, baking powder and salt. Set aside.
3. In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into the eggs in a slow stream. Whisk in the oil, milk and honey. Whisk in the dry ingredients until just combined.
4. Scrape the batter into the pan and bake for 30 minutes. Rotate the pan from front to back and bake for 10 additional minutes, or until a tester inserted in the center comes out clean.
5. Make the glaze: While the cornbread is baking, melt the butter. Add the honey and water and whisk until blended.
6. When the cornbread is done, remove from the oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.
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