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1
Place a rack in the middle of the oven and preheat the oven to 350u00b0F. Once heated, place skillet in the oven with about 2 tablespoons of butter and let it melt. Or if you are using a cake pan, line a 9-by13-inch pan with aluminum foil and spray the foil with pan spray.
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2
Sift together (twice) the cornmeal, all-purpose flour, sugar, baking powder, and salt. Set aside.
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3
In a medium bowl, whisk together eggs. Melt 3/4 stick butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, buttermilk and vanilla. Whisk in dry ingredients just until combined.
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4
Scrape batter into the skillet. Since skillet sizes vary a little, make sure to leave an inch or so from the top so it doesnt bubble over in the baking process. You don't have to use the entire batter.
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5
Bake for 30 minutes then rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean.
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6
To make the glaze: While corn bread is baking, either melt butter in a medium saucepan (or you can use the microwave like I do). Add honey and water, and whisk until blended.When corn bread is done, remove from the oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.
