Honey-Glazed Spago Cornbread

January 20, 2012 (Last Updated: March 29, 2020)
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squares of corn bread piled high on a black surface

A recipe for cornbread from a cookbook about desserts is sure to be on the decadent side. Quite frankly, I don’t see anything wrong with that! This cornbread is moist and delicious, even before adding the buttery honey glaze.

side view of a baked corn bread before being sliced into squares

I have made this cornbread twice, once with the full amount of glaze and once halving that recipe. While both were good, I think using the full amount of glaze keeps the cornbread moist even longer, although you are free to do as you wish. It will seem like a lot of glaze as you brush it over the top, but do not fear! It WILL absorb into the cornbread and distribute nicely.

a closeup of a pile of corn bread squares on a black surface

This cornbread can be enjoyed on its own with a cup of tea or coffee, or paired with savory dishes like a big bowl of chili! Don’t let the honey-glaze dissuade you from enjoying this cornbread like you would any other. Even with the slightly sweet glaze, a punch of salt in the batter definitely stands up and takes notice. This is down-home cooking at it’s best.

squares of corn bread piled high on a black surface

Honey-Glazed Spago Cornbread

Victoria
This fantastic cornbread is taken to a whole new level with a sweet and buttery honey glaze.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Bread, Side Dish
Cuisine American, Southern
Servings 24 squares
Calories 196 kcal

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup cake flour
  • 1 cup sugar
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 4 large eggs at room temperature
  • 3 ounces (3/4 stick) unsalted butter
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 1/2 cup buttermilk

Glaze:

  • 3 ounces (3/4 stick) unsalted butter
  • 1/4 cup honey
  • 1/3 cup water

Instructions
 

  • Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray foil with pan spray.
  • Stir together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt. Set aside.
  • In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined.
  • Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 5 to 10 more minutes, or until a tester inserted in the center comes out clean.
  • To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water and whisk until blended. When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool. Store at room temperature in an airtight container.

Notes & Nutrition

From Desserts By the Yard
Servings 24.0 * calories 196 * Total Fat 11 g * Saturated Fat 5 g * Monounsaturated Fat 3 g * Polyunsaturated Fat 2 g * Trans Fat 0 g * Cholesterol 50 mg * Sodium 224 mg * Potassium 23 mg * Total Carbohydrate 22 g * Dietary Fiber 0 g * Sugars 12 g * Protein 4 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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