Honey-Orange Glazed Corn Bread

• CORN BREAD
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon fine sea salt
• 1/8 teaspoon cinnamon
• 3/4 cup fat-free buttermilk
• 6 tablespoons grade a pure honey
• 6 tablespoons freshly squeezed orange juice
• 1/3 cup vegetable oil
• 1 lightly beaten large egg
• HONEY-ORANGE GLAZE
• 1 tablespoon salted real butter
• 1 tablespoon grade a pure honey
• 1/4 teaspoon finely grated fresh orange zest

1. 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 400u0b0F for sheet cornbread, OR 350u0b0F 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.
2. 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).
3. 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).
4. 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.
5. SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
6. BAKE sheet cornbread on center rack at 400u0b0F for 20-25 minutes, OR muffins at 350u0b0F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
7. 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.
8. 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.
9. 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.
10. SERVE warm and enjoy.

corn bread, yellow cornmeal, flour, baking powder, salt, cinnamon, buttermilk, honey, freshly squeezed orange juice, vegetable oil, egg, honeyorange, butter, honey, orange zest

Taken from www.food.com/recipe/honey-orange-glazed-corn-bread-502101 (may not work)