Honey-orange Glazed Corn Bread

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon fine sea salt
• 1/8 teaspoon cinnamon
• 3/4 cup fat-free buttermilk
• 6 tablespoons grade a pure honey
• 6 tablespoons freshly squeezed orange juice
• 1/3 cup vegetable oil
• 1 lightly beaten large egg
• 1 tablespoon salted real butter
• 1 tablespoon grade a pure honey
• 1/4 teaspoon finely grated fresh orange zest

Recipe

• 1 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.
• 2 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).
• 3 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).
• 4 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.
• 5 scrape batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
• 6 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.
• 7 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.
• 8 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.
• 9 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.
• 10 serve warm and enjoy.