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Honey-Glazed Spago Corn Bread


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  • For Glaze:
  • 1 Cup yellow cornmeal
  • 1 Cup All-purpose flour
  • 1/4 Cup cake flour
  • 1 Cup sugar
  • 2 Tbsp baking powder
  • 1 1/2 Tsp salt
  • 2 large eggs at room temperature
  • 3 Oz unsalted butter
  • 1/3 Cup vegetable oil
  • 1 Cup milk
  • 1/2 Cup buttermilk
  • 3 Oz unsalted butter
  • 1/4 Cup honey
  • 1/3 Cup water



Step 1

Place a rock in the middle of the oven and preheat to 350 degrees. Line a 9x13 baking pan with aluminum foil and spray foil.

Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt...2 times. Set aside.

In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milt and buttermilk. Whisk in dry ingredients until just combined.

Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until tester inserted in the center comes out clean.

To make the glaze: While cor bread is baking, melt butter in a medium saucepan. Add honey and water and whisk until blended.

When corn bread is done, remove from the oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with glaze and allow to cool.

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