Pbenjay's Blog

Honey Glazed Cornbread

Now that we are nearing the end of my favorite season, summer, there is a plethora of Jersey tomatoes and corn available.  Oh it’s been a delicious summer all around.  I made my Garden State Gazpacho, we’ve eaten so many ears of corn I couldn’t guess how many and had Caprese salad often – love having a basil plant in the backyard.

As I was going through my emails, I came across a recipe that caught my eye and I can’t wait to try it out this weekend.  WHY?  Because it’s a corn bread that actually uses fresh kernels of corn.  This recipe is  a POW WOW original and I’m passing along their serving suggestions also;  Serve with eggs and bacon instead of toast, try it with a crunchy dinner salad and think about using this cornbread with ice cream and berries instead of shortbread.

INGREDIENTS

1/2 cup all purpose flour

1/2 cup cornmeal

1/4 cup sugar

1 1/2  tsp baking powder

1/4 tsp salt

6 TBS melted butter, divided

4 TBS honey, divided

1 egg

1/2 cup buttermilk

1/2 cup fresh corn kernels (uncooked)

DIRECTIONS

Pre-heat oven to 350 degrees and lightly grease a 9 x 9 baking pan.

In a medium bowl, whisk the flour, cornmeal, salt, sugar and baking powder to combine

Make a well in the center of the dry ingredients and add 4 TBS of butter, 2 TBS honey, the egg and the buttermilk.  Mix all the ingredients to combine.

Gently fold in the corn kernels.  Pour batter into the prepared pan.  Bake the cornbread for 30-40 minutes or until toothpick comes out clean.

While cornbread is baking, combine the remaining 2 TBS of butter with the 2 TBS of honey.  As soon as you remove the cornbread from the oven, brush the glaze on the top of the loaf with a pastry brush.  Let bread cool 15 minutes before cutting into squares to serve.