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1
For the cornbread: Heat the oven to 350 degrees F.
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2
Remove the labels from 12 to 14 empty 14-ounce cans or Mason jars (leave on the bottoms).
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3
Wash and dry the cans, then brush the insides of the cans with 2 tablespoons of the melted butter.
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4
Dust the insides with cornmeal.
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5
Arrange on baking sheets.
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6
Spread the 1/2 cup cornmeal on another baking sheet and bake until toasted, 15 to 20 minutes, stirring occasionally to avoid uneven baking.
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7
Remove from the oven and set aside to cool.
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8
Cut the kernels from the corn cobs.
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9
Break the cobs in half.
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10
Combine the cobs, kernels, milk, salt and vanilla seeds (save the pod for the glaze) in a saucepan and place over medium heat.
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11
Bring to a simmer; adjust the heat and simmer 15 minutes.
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12
Remove the pan from the heat, cover, and let the mixture steep until cool.
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13
Strain the kernels and reserve the flavored milk and the kernels separately.
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14
Discard the cobs.
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15
Grind the dehydrated corn to a fine powder in a food processor or blender.
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16
Put the corn powder, flour, toasted cornmeal, sugar and baking powder in a large bowl and whisk to combine.
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17
Put the flavored milk, eggs, the remaining 6 tablespoons melted butter, and the oil in a medium bowl and whisk to combine.
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18
Whisk the wet ingredients into the dry ingredients.
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19
Add the buttermilk and mix well, then mix in the strained corn kernels.
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20
Divide the cornbread batter between the cans, filling each three-quarters full, or pour the batter into a buttered 9x13-inch pan or into buttered Mason jars.
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21
Bake for 15 minutes, rotate the baking sheets, and then bake until the tops are golden brown and a cake tester inserted into the cans comes out clean, about another 20 minutes.
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22
(A 9x13-inch pan of cornbread will take about 45 to 50 minutes.)
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23
While the cornbread is baking, prepare the glaze: In a small saucepan, melt the butter over low heat.
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24
Add the syrup, soda, salt, vanilla bean paste and the reserved vanilla bean pod.
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25
Bring up to a simmer and continue to simmer until the syrup thickens slightly, 10 to 15 minutes.
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26
Remove from the heat and discard the vanilla bean.
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27
Whisk in the bourbon, and set aside.
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28
(The glaze can be made ahead and reheated when needed.)
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29
Remove the cornbread from the oven and set the cans on wire racks to cool for 10 to 15 minutes.
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30
With a fork or a skewer, poke holes into each cornbread; this will allow the syrup to soak into the bread.
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31
With a pasty brush, liberally paint the tops of the breads with syrup (or drizzle the syrup into each can).
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32
Let cool completely.
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33
If using a 9x13-inch dish, poke holes into the top of the cornbread and glaze as with the cans.
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34
Remove the cornbreads from the cans to store as leftovers.
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35
They will keep for 2 to 3 days in an airtight container at room temperature.
