1/4 cup butter, melted
1/4 cup honey
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
2 teaspoons coriander
1 teaspoon orange juice
5 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease or spray two 9x5 inch loaf pans.
Mix dried corn, onion, and liquid cooking spray; set aside.
Melt butter or margarine in a medium saucepan over medium heat, add honey, egg, vanilla extract, flour, baking powder, salt, brown sugar and vanilla extract. Add cornbread mixture by slowly whisking until blended. Beat mixture into the wet ingredients just enough to form a thin dough. Turn onto a floured surface, roll in butter, and roll in honey at first for strength; add more honey as necessary.
Bring a large platter of about 1/4 cup butter mixture into a large circular pan. Roll out cotton cloth. Pin edges and cut into 10x13 inch rectangles. Spread half the wet corn mixture onto bottom of each loaf pan. Sprinkle coriander jam over warm bread, and pat seams between to form bands. Brush some orange juice over band. Brush remaining marinade mixture over bread. Cover the entire surface of the loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and let cool slightly. Sprinkle with white sugar. Sprinkle evenly with butter mixture. Return loaf to pan.
Remove loaf from pan. Spread warm tomato/crusted cheese mixture over bread, sprinkle remaining marinade over bread. Sprinkle orange juice over the bread, then top with white sugar.
Bake bread in preheated oven for 50 minutes, stirring occasionally. Slice loaf into half pieces. Cool completely. Chill in glass refrigerator.