glazed cornbread

Directions :

1. Start by preheating your oven to 425°F. Line a 9x13 baking pan and spray with baking spray.
2. In a measuring cup or small bowl combine both the honey and the maple syrup and stir to combine.
3. In a large bowl combine the flour, cornmeal, baking powder, soda, and salt. Make a well in the center and add in the eggs, milk, a half cup of the melted butter and half of the honey/maple mixture. Whisk the wet ingredients into the dry until just combined.
4. Pour the cornbread-cake batter into the prepared pan and bake for 18-20 minutes, rotating the pan halfway through the baking time until a cake tester comes out clean.
5. In the meantime combine the remaining butter and honey/maple and keep warm in a small saucepan over low heat.
6. Once the cornbread cake is out of the oven, let it cool in the pan for 10 minutes before removing and then brush with the butter mixture.
7. Let cool completely before cutting into pieces and then drizzle more of the butter/honey/maple mixture over top and in between the slices. Serve with an extra drizzle of the butter mixture and enjoy.