Glazed Cornbread

Name: Glazed Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings servings
Cuisine: Mexican
Ingredients: 1-1/2 cups {3/4 cup} Unsalted Butter, melted and cooled and divided; 2 cups All Purpose Flour; 2 cups Cornmeal; 2 tablespoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Kosher Salt; 2 cups Whole Milk; 4 whole Eggs; 1/2 cup Honey; 1/2 cup Real Maple Syrup

Jennifer

11 months ago

Cuisine: Mexican

Categories: Side Dishes, Healthy Meals & Bread

Recipe Source: Laurie Mcnamara

Glazed Cornbread is a delectable treat that elevates classic cornbread with a touch of sweetness and a beautiful sheen. This moist and crumbly cornbread is baked to a golden brown perfection and then drizzled with a luscious glaze, adding a layer of flavor and visual appeal. The glaze, often made with butter, sugar, and milk or cream, soaks into the warm cornbread, creating a delightful contrast of textures and a symphony of sweet and savory notes. Whether served as a side dish for a comforting meal, a delightful accompaniment to chili or barbecue, or simply enjoyed on its own, Glazed Cornbread is a satisfying and versatile treat.

Tags:

cornbread

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 12 servings

Ingredients:

1-1/2 cups {3/4 cup} Unsalted Butter, melted and cooled and divided
2 cups All Purpose Flour
2 cups Cornmeal
2 tablespoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
2 cups Whole Milk
4 whole Eggs
1/2 cup Honey
1/2 cup Real Maple Syrup

Directions:

Start by preheating your oven to 425 degrees. Line a 9x13 baking pan and spray with baking spray
In a measuring cup or small bowl combine both the honey and the maple syrup and stir to combine.
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.
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.
In the meantime combine the remaining butter and honey/maple together and keep warm in a small saucepan over low heat.
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. 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.

Directions:

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

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

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.

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.

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

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. 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.