Honey Glazed Corn Bread
Okay, we know 8 eggs is A LOT for cornbread, but this is a 20-year-old recipe and it's worth using up your carton of eggs. Crumbly, crunchy, sweet and salty, this cornbread is a must for chili night or a summer BBQ.
Preheat the oven to 325 degrees F. Spray a 13 x 9-inch cake pan with nonstick spray or grease with butter. Line the bottom of the pan with parchment paper.
In a medium bowl, whisk together all the dry ingredients –flour, corn meal, salt, baking soda and baking powder. Set aside.
In a stand mixer, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, scraping down the sides of the bowl frequently.
Add the dry ingredients alternately with the buttermilk. Mix until just combined.
Fold in the corn kernels last.
Bake until golden brown and a skewer inserted into the center of the cake comes out clean.
Remove from the oven and immediately spread the softened butter and honey over the top if using.
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