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Honey-Orange Glazed Corn Bread Recipe

Honey-Orange Glazed Corn Bread Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	154.82 Kcal (648 kJ)
Calories from fat	66.76 Kcal
		% Daily Value*
Total Fat	7.42g	11%
Cholesterol	15.5mg	5%
Sodium	304.24mg	13%
Potassium	210.09mg	4%
Total Carbs	20.48g	7%
Sugars	1.55g	6%
Dietary Fiber	1.07g	4%
Protein	2.64g	5%
Vitamin C	3.9mg	7%
Iron	0.6mg	3%
Calcium	65.9mg	7%

Amount Per 100 g
Calories	273.1 Kcal (1143 kJ)
Calories from fat	117.76 Kcal
		% Daily Value*
Total Fat	13.08g	11%
Cholesterol	27.34mg	5%
Sodium	536.66mg	13%
Potassium	370.6mg	4%
Total Carbs	36.13g	7%
Sugars	2.73g	6%
Dietary Fiber	1.89g	4%
Protein	4.66g	5%
Vitamin C	6.9mg	7%
Iron	1mg	3%
Calcium	116.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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