Honey-Glazed Spago Corn Bread

from Sherry Yard -
Makes one 9x13 inch pan

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup cake flour
1 cup sugar
2 tablespoons baking powder (yes, tablespoons)
1 ½ teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup milk
½ cup buttermilk

 For the glaze 3 ounces (3/4 stick) unsalted butter
¼ cup honey
1/3 cup water

 Place a rack in the middle of the oven and preheat the oven to 350*F. Line a 9x13-inch baking pan with aluminum foil and spray the foil with pan spray. (I have tried this in a pyrex dish without the foil and it was fine. Might be easier to slice if you can use the foil?) Sift together the cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside. In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into the eggs in a slow stream. Whisk in the oil, milk, and buttermilk. Whisk in the dry ingredients just until combined. Scrape the batter into the pan and bake for 30 minutes. Rotate the pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean. (Note – this only took about 30 minutes to fully bake in a pyrex dish.)

MAKE THE GLAZE: While the corn bread is baking, melt the butter in a medium saucepan. Add the honey and water and whisk until blended. When the cornbread is done, remove from the oven and poke holes all over the bread, about ½-inch apart, with a toothpick. Brush with the glaze and allow to cool.