The Boastful Baker

because every cook praises her own broth

Honey Glazed Cornbread

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Honey Glazed Cornbread, originally uploaded by meliass.

The recipe for this cornbread is found in the cookbook Desserts by the Yard by Sherry Yard. The actual full name for the recipe is Honey-Glazed Spago Corn Bread.

I’m adding the recipe below with the slight alterations I made to the original recipe. When I made the cornbread, I made a slight change to the recipe and substituted 1/4 cup honey for 1/4 cup of the sugar in the recipe. I wanted my cornbread to have a little more honey flavor. It worked. I also didn’t use the cake flour or buttermilk called for in the original recipe.

Cornbread Ingredients:

1 cup yellow cornmeal
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup honey
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs, at room temperature
3/4 stick unsalted butter
1/3 cup vegetable oil
1 1/2 cups milk

Glaze Ingredients:

3/4 stick unsalted butter
1/4 cup honey
1/3 cup water

Instructions:

1. Preheat oven to 350 degrees. Place oven rack in middle of oven. Line a 9×13 inch baking pan with aluminum foil and spray the foil with cooking spray.

2. Whisk together the cornmeal, flour, sugar, baking powder and salt. Set aside.

3. In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into the eggs in a slow stream. Whisk in the oil, milk and honey. Whisk in the dry ingredients until just combined.

4. Scrape the batter into the pan and bake for 30 minutes. Rotate the pan from front to back and bake for 10 additional minutes, or until a tester inserted in the center comes out clean.

5. Make the glaze: While the cornbread is baking, melt the butter. Add the honey and water and whisk until blended.

6. When the cornbread 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.

The cornbread kept well for several days in an airtight container. It tasted great at room temperature and even better lightly reheated in the oven.

The only thing I might change when I make it again is to use a little less water in the glaze so that the top of the cornbread doesn’t get quite so squishy. Other than that, it was pretty perfect.

One Comment

  1. Hey Melissa,
    Awesome blog and really, really fun photographs. Would you be willing to allow me to attach one, maybe two of your corn bread pictures to my recipe blog?

    Thanks for considering this… bon appetit!

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