¾cupcornmeal/cornbread(Bob's Redmill Cornbread Cornmeal (love this brand))
1tablespoonbaking powder
½teaspoonkosher salt
Wet Ingredients
1cupbuttermilk
2eggs
⅓cupgrape seed oil(or other neutral cooking oil, extra virgin olive oil, vegetable oil)
½cuphoney(or maple syrup)
Simple Syrup
¼cuplemon juice(using fresh lemons)
¼cupgranulated sugar
Lemon Glaze
1cuppowdered sugar
2tablespoonlemon juice(use fresh lemons)
Instructions
Preheat oven to 350 degrees.
Prepare baking pan or skillet by spraying with cooking spray or line with parchment paper to prevent cornbread cake from sticking.
In a mixing bowl, combine dry ingredients and whisk . In a measuring cup, combine wet ingredients and whisk. Add wet ingredients to dry ingredients and whisk until just combine (DO NOT OVER MIX).
Pour batter into prepared baking pan and place in preheated oven and bake until light golden brown.
Bake for 25 to 30 minutes. Check for doneness by inserting a butter knife or toothpick into the center of the cornbread. If it comes out clean, it's is done.
Meanwhile, in a small sauce pan, add sugar and fresh lemon juice and place over medium heat. Stir until sugar dissolves and syrup reduces or thickened. Make sure there aren't any seeds from the lemons in the syrup. Set aside.
After removing cornbread from oven, gently poke several holes on top surface using a toothpick or fork.
Use pastry brush to brush simple syrup over the top then allow the cornbread to cool while you make the lemon glaze.
To make the lemon glaze, place powdered sugar and lemon juice into a mixing bowl and whisk until smooth. Add more lemon juice or sugar until you reach your desired consistency. Make sure there aren't any seeds from the lemon juice.
Gently spread or drizzle lemon glaze on the top.
Notes
Feel free to use 100% maple syrup in place of honey if desired.
Whisk dry ingredients to make sure they are all incorporated before adding the wet ingredients.
Baking powder acts as a leavening which makes the cornbread more fluffy do not leave it out.
Mix the batter until just combined (over-mixing can cause the cornbread to become tough).
Add the cooking oil before adding the honey as the oil coats the measuring cup making the honey easier to pour from the measuring cup.
As mentioned above, use a quality neutral oil such a grape-seed oil instead of butter.
Either line your baking dish with parchment paper or spray generously with Pam baking spray to prevent your cornbread from sticking to the pan.
Set a timer if necessary, so you will not over bake.