Honey cornbread is one of those things that just happens to be a favorite of many people.
And with its rich, buttery flavor and perfect crunchy topping, honey cornbread can easily be eaten by everyone, whether they are the foodie or the casual eater.
You’ll find that the combination of the two sweet flavors of honey and the crunchy, sweet-sour topping of corn makes for an easy, nutritious meal.
In this honey cornmeal recipe, you’ll be sure to find a sweet and savory honey-sesame chicken that will be a perfect complement to the honey-cornbread and other favorites you have on hand.
1.5 pounds boneless, skinless chicken breasts 2 tablespoons butter, softened 2 teaspoons honey, sesame seeds or poppy seeds, to taste 1/2 cup flour, plus more for dusting 3/4 cup soy sauce 1/4 teaspoon salt, plus to taste 2 tablespoons brown sugar 1/3 cup whole-grain flour 2 tablespoons honey 2 teaspoons apple cider vinegar or lemon juice 2 tablespoons rice vinegar 1 tablespoon maple syrup 1 tablespoon brown sugar 2 tablespoons cornstarch, plus as needed to form a paste for coating the chicken 1.
In a large bowl, combine the butter, honey, cornstearic acid, sesame seeds or poppies, flour, soy sauce, salt, vinegar and maple syrup.
Heat over medium heat until the mixture begins to bubble.
Remove from heat and let cool.
In the bowl of a stand mixer fitted with the paddle attachment, combine egg yolks with 1 tablespoon of the flour mixture and set aside.
Mix in the remaining flour mixture, then the remaining 1 tablespoon flour mixture until well-combined.
Using a pastry brush, coat the chicken in the egg mixture, coating it just to the edges.
Brush on the remaining 3 tablespoons of flour mixture.
Sprinkle the chicken with more flour mixture on top.
Repeat with remaining flour and coating.
Place the chicken on a cookie sheet lined with parchment paper.
Repeat the previous step for each layer of chicken, making sure the chicken doesn’t break up.
Bake at 400 degrees for about 45 minutes.
Meanwhile, make the honey corn.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the chicken and cook until lightly browned on both sides, about 2 minutes.
Add in the honey, sugar, corn starch and vinegar and saute for 1 minute, stirring often.
Add flour mixture to pan and cook for another 2 minutes, or until it begins to thicken.
Remove the chicken from the skillet and transfer to a plate.
Serve with a drizzle of honey or syrup and maple sauce. Enjoy!