Maple-Butter Glazed Corn Bread

My recipe for a deliciously decadent corn bread can be baked in a dish, or prepared as muffins.

• Ready In: 45 mins
• Serves: 9-18

Ingredients

• 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
• 3⁄4 cup  grade a pure maple syrup
• 1⁄3 cup  vegetable oil
• 1  lightly beaten large egg

• MAPLE-BUTTER GLAZE

• 1  tablespoon  salted real butter
• 1  tablespoon  grade a pure maple syrup

Directions

1. NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (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).
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, 3/4 cup grade A pure maple syrup, 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 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.
7. MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, 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 MAPLE-BUTTER 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.