Naenaes Honey Glazed Corn Bread Food

HONEY CORNBREAD

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.

HONEY WHITE BREAD

Steps:

• Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
• Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
• Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
• Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
• Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

FAMOUS DAVE'S CORNBREAD WITH JALAPENO HONEY GLAZE

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.

HONEY-ORANGE GLAZED CORN BREAD

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.

NAENAE'S HONEY GLAZED CORN BREAD

Steps:

• 1. Corn Bread: Preheat oven to 425*F. Grease 9"x13" baking pan.
• 2. In medium bowl with a wire whisk, mix toether flour, cornmeal, sugar, baking powder and salt.
• 3. In a small bowl, whisk together eggs, milk, and butter, margarine or oil. Pour egg mixture all at once into the flour mixture.
• 4. Stir just until flour is moistened and immediately pour batter into the prepared baking pan.
• 5. Spread batter evenly and bake in preheated 425*F oven for 25 to 35 minutes or until golden brown.
• 6. Honey Simple Syrup: While corn bread is baking, In a small saucepan, combine the ¼ cup honey with the ¼ cup water. Heat over medium heat until honey is dissolved and a "Simple Syrup" is made. Set aside.
• 7. Finishing Corn Bread: When it is ready, remove the freshly baked Corn Bread from the oven. Take a skewer or fork and poke holes, 1" apart, all over the corn bread. Carefully pour the Honey Simple Syrup all over the corn bread, brushing with a pastry brush to evenly distribute through all the holes. Let the corn bread sit for 5 minutes before slicing into squares and serving.
• 8. Yields: 18 Servings
• 9. NOTE: * If you do not have sour or buttermilk, you can make your own by adding 1 tsp. vinegar to 1 cup regular milk, stir and let set 5 minutes before using. (Any Milk = Whole, Low-Fat 2 or 1%, or Fat-Free). For this recipe add 1-1/2 teaspoons vinegar to the 1-1/3 cups milk. If you do a half-recipe, try ¾ teaspoon vinegar to the 2/3 cup milk - also use an 8"x8" square pan for baking, and reduce baking time to 20 to 25 minutes.
• 10. (Adapted from "The Good Housekeeping Illustrated Cookbook" Copyright 1980 by Hearst Corporation - ISBN 0-87851-037-0)

HONEY GLAZED CORNBREAD

Steps:

• 1. Preheat oven to 350. Grease 9x9 baking dish.
• 2. Stir together the cornmeal, flour, sugar, baking powder and salt.
• 3. Pour in the oil, melted butter, honey, beaten eggs, and milk.
• 4. Stir just enough to moisten.
• 5. Pour into greased dish and bake 45 min. Test with toothpick.
• 6. GLAZE...in a sauce pan, simmer 1/4 c butter and 1/4 c of honey together until combined. Pour over hot cornbread.