Naenaes Honey Glazed Corn Bread Recipes

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.

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Steps:

• CORNBREAD:.
• Mix first 6 ingredients in bowl (cornmeal through cayenne pepper).
• Mix next 6 ingredients in a different large bowl (milk through honey).
• All at once, add the dry mix to the wet. Mix gently; there should be no lumps, but don't over mix.
• Fold in the mayonnaise.
• Let rest covered in the refrigerator for 30 minutes or up to overnight.
• Preheat oven to 400°F
• Spoon cold batter into greased muffin tins (9), a cast-iron skillet (9 or 10-inch), or a 9x13-inch pan.
• Bake 25-30 minutes (until knife inserted in center comes out clean and the top is golden brown).
• Drizzle warm cornbread with jalapeno honey glaze.
• GLAZE:.
• Heat butter in a small saucepan until melted. Stir in the peppers. Bring to a simmer. Add the homey and cayenne. Bring to a simmer and cook 5 minutes, stirring occasionally. Peppers should be soft but retain their brilliant color.
• Remove from heat and spoon over cornbread. This mixture may be stored covered in the refrigerator up to 1 week. Reheat before using.

Steps:

• In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened., Pour into a greased 9-in. ovenproof skillet. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into wedges; serve warm.

Steps:

• NOTE: USE ONLY GRADE A HONEY, BUTTER, AND ORGANIC RIPE ORANGES. IF MAKING MUFFINS, IT IS RECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE. (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); FINELY grate 1/4 teaspoon fresh orange zest for the glaze; KNEAD and squeeze oranges to yield 6 tablespoons juice for the batter.
• 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, 6 tablespoons grade A pure honey, 6 tablespoons freshly squeezed orange juice, 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 HONEY-ORANGE GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon grade A pure honey and 1/4 teaspoon finely grated orange zest. Stir until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
• IMMEDIATELY after baking while wearing oven mitts, baste the HONEY-ORANGE 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.

Steps:

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.