Glazed Cornbread

By zhanghengshuo

12 Person

35 Minutes

0 Calories

This tender glazed cornbread is a blend between cornbread and corn cake. After baked it’s drizzled with a honey-maple-butter glaze. Simply amazing! Here are the deets: cornmeal… whipped into cornbread-like-cake and then drizzled and brushed with a scrumptious glaze, then cut into squares and d-r-i-z-z-l-e-d some more with a honey maple glaze until it’s drunk with the stuff. Now all you have to do is grab a fork and maybe a bib, serve with more of the warm glaze and swoon.

Ingredients

1/2 cup real maple syrup
1/2 cup honey
4 whole eggs
2 cups whole milk
1 tsp. kosher salt
1 tsp. baking soda
2 tbsp. baking powder
2 cups cornmeal
2 cups all-purpose flour
1 1/2 cups unsalted butter, melted and cooled and divided

Method

01

Start by preheating your oven to 425°F. Line a 9x13 baking pan and spray with baking spray.
02

In a measuring cup or small bowl combine both the honey and the maple syrup and stir to combine.
03

In a large bowl combine the flour, cornmeal, baking powder, soda, and salt. Make a well in the center and add in the eggs, milk, a half cup of the melted butter and half of the honey/maple mixture. Whisk the wet ingredients into the dry until just combined.
04

Pour the cornbread-cake batter into the prepared pan and bake for 18-20 minutes, rotating the pan halfway through the baking time until a cake tester comes out clean.
05

In the meantime combine the remaining butter and honey/maple and keep warm in a small saucepan over low heat.
06

Once the cornbread cake is out of the oven, let it cool in the pan for 10 minutes before removing and then brush with the butter mixture.
07

Let cool completely before cutting into pieces and then drizzle more of the butter/honey/maple mixture over top and in between the slices. Serve with an extra drizzle of the butter mixture and enjoy.

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Glazed Cornbread

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

1/2 cup real maple syrup

1/2 cup honey

4 whole eggs

2 cups whole milk

1 tsp. kosher salt

1 tsp. baking soda

2 tbsp. baking powder

2 cups cornmeal

2 cups all-purpose flour

1 1/2 cups unsalted butter, melted and cooled and divided

03 Method

Step 1

Start by preheating your oven to 425°F. Line a 9x13 baking pan and spray with baking spray.

Step 2

In a measuring cup or small bowl combine both the honey and the maple syrup and stir to combine.

Step 3

In a large bowl combine the flour, cornmeal, baking powder, soda, and salt. Make a well in the center and add in the eggs, milk, a half cup of the melted butter and half of the honey/maple mixture. Whisk the wet ingredients into the dry until just combined.

Step 4

Pour the cornbread-cake batter into the prepared pan and bake for 18-20 minutes, rotating the pan halfway through the baking time until a cake tester comes out clean.

Step 5

In the meantime combine the remaining butter and honey/maple and keep warm in a small saucepan over low heat.

Step 6

Once the cornbread cake is out of the oven, let it cool in the pan for 10 minutes before removing and then brush with the butter mixture.

Step 7

Let cool completely before cutting into pieces and then drizzle more of the butter/honey/maple mixture over top and in between the slices. Serve with an extra drizzle of the butter mixture and enjoy.

04 Author

zhanghengshuo

79 Recipes

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