Glazed Cornbread

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!

So, is this cornbread or is it cake? Because I dunno. I’m really having a hard time deciding on whether to place this in my dessert or bread file. Cake or cornbread, cake or cornbread???

To help me decided I crammed an entire piece in my face like a child and I wasn’t even the least bit ashamed. Because really, what’s to be ashamed about… it’s cake {or cornbread?}. Even after my second slab-o-cornbread it still didn’t help me figure out where this recipe fit. You know what?… you should probably make it and let me know, deal?

Glazed Cornbread l

Here’s 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. Yup deeeerunk. Now all you have to do is grab a fork and maybe a bib, serve with more of the warm glaze and swoon.


So gather up all your pantry ingredients and let’s bake us up a cake… err cornbread.


Line a 9×13 baking dish and spray it with your Misto or your favorite baking spray. Just please ignore my wrinkly old hand, thank you.

maple and honey

Measure out the maple syrup. Resist craning your neck to drink from the syrup fountain… it will only end badly or sticky.


Add the honey and stir until it becomes one with the maple syrup.

the dry

In a large bowl, measure and add in the corn meal, flour, salt, baking powder and soda.


Stir until combined.

well + four eggs

Make a well in the center and crack in 4 eggs.


Pour in the milk…


A half cup of the butter… leave the rest in the pan.

pour half the maple honey

Half of the honey-maple syrup… again RESIST!!! Whisk everything together until just combined… try not to over mix.


Pour the cornbread-cake batter into the prepared pan and bake in your preheated 425 degree oven for 18-20 minutes, or until a cake tester comes out clean.

butter and honey-maple

In the meantime, combine the remaining honey/maple mixture into the pan with the remaining melted butter.


Stir and keep warm over low heat while the cornbread-cake is baking.

cooled and ready to be glazed

Let it cool in the pan for 10 minutes before removing it onto a wire rack.

glaze drip

Brush the top and the sides with the honey-maple-butter…


…and let it cool completely.

Glazed Cornbread l

Once cooled, cut the glazed cornbread into pieces and drizzle more of the glaze over top and into the cracks and crevices.

Glazed Cornbread l

Have this for breakfast with a cup of joe or for dessert with a tall glass of milk! And frankly who cares if it’s cornbread or cake, all I know is that you will love it… because who doesn’t love a honey-maple-butter sticky face? I mean it’s cute right?


Enjoy! And if you give this Glazed Cornbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Glazed Cornbread l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Glazed Cornbread

Cornbread like cake smothered in a honey-maple-butter glaze. Simply amazing!

Yield: 12+ servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


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

Barely adapted from Dine and Dish Honey Butter Cornbread


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

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.

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24 Responses to “Glazed Cornbread”

  1. #
    Kathy F. — March 6, 2013 at 7:37 am

    Looks sooooo good Laurie!

  2. #
    Aparna B. — March 6, 2013 at 7:38 am

    Yummy!!! I’m a sucker for anything maple-flavored. I’ve never made cornbread! I don’t know why. I should perhaps remedy that pretty soon 😉 would be good to make ahead and bring to work to eat with my morning cup of coffee at my desk!

  3. #
    Mandie @ Oh So Decadent — March 6, 2013 at 7:42 am

    I’m a huge fan of cornbread (and cake) and cornbread-cake so this is right up my alley. Even though it’s sweet, I’m sure it would pair so nicely with some tex-mex or BBQ. Now I want tex-mex or BBQ and a huge slab of this cornbread to shove in my face!

  4. #
    Kathy — March 6, 2013 at 10:45 am

    Wow! This looks good! My family loves sweet cornbread so I know they would like this recipe!

  5. #
    CJ — March 6, 2013 at 10:56 am

    After much deliberation, I have come up with a solution: CORN-CAKE! I don’t know if it sounds appealing, but it it what it is!

  6. #
    Jen @ Jen's Favorite Cookies — March 6, 2013 at 12:26 pm

    That maple + honey + cornbread combo sounds perfect! And I love the kind of cornbread that can double as cake. Wonderful!

  7. #
    Anne @The Cooking Campaign — March 6, 2013 at 1:21 pm

    You had me at Maple! I don’t know if I would be able to resist the urge to dunk my finger into the Maple Syrup. This sounds like it wold be perfect the next time I make Chili!

  8. #
    Robby — March 6, 2013 at 1:22 pm

    Perfect addition to the Southwestern Brunch I’m doing later this month. Thanks! Oh, and there will be a test-drive, because I can’t wait 3 weeks for this yummy looking baked treat.

  9. #
    Julia — March 6, 2013 at 1:38 pm

    OH THE GLAAAAAAAAZE!! I’m going to call it cornbread so that I can have as many peices as I want with dinner and not feel like I’m a dessert hound….but I also want it as my birthday cake (6 months from now)…so we’ll say it is what it is and it look amaaaaaaazing! 🙂 And your chipotle chicken bowls….mind blowing!

  10. #
    Kim @ Soliloquy Of Food & Such — March 6, 2013 at 1:45 pm

    If I make this one morning, then proceed to eat it directly from the serving platter with my bare hands – in my pj’s & sporting some serious bedhead – all the while, streaming an all day Netflix marathon of Fringe…is that wrong?

  11. #
    Rachel @ Baked by Rachel — March 6, 2013 at 2:31 pm

    Ooh fun flavor change!

  12. #
    CateyLou — March 6, 2013 at 4:11 pm

    I’m with Julia – call it bread so you can eat more and not feel guilty 🙂 Love all the pictures!

  13. #
    Stephanie @ Eat. Drink. Love. — March 6, 2013 at 10:45 pm

    I am fine with whatever you want to call it because it looks phenomenal!

  14. #
    Nicole @ youngbrokeandhungry — March 7, 2013 at 3:41 am

    Holy Molly! The last picture with the honey drizzle is killing me. I am having a serious midnight craving for this recipe. Who needs sleep when you have cornbread slathered in honey maple glaze?

  15. #
    sally @ sallys baking addiction — March 7, 2013 at 11:18 am

    Well this is just the prettiest corn bread/corn cake/anything I’ve ever seen before Laurie. I loooooooooooove sweet cornbread. I haven’t made it in so long though. Now I’m craving it! 🙂

  16. #
    Terrie — March 7, 2013 at 12:23 pm

    Simple solution is to place a copy of this recipe in BOTH your dessert file AND your bread file. Why put it in just one file when you can add it to both?

  17. #
    Katrina @ Warm Vanilla Sugar — March 8, 2013 at 12:23 pm

    This cornbread looks so classic. Yum!

  18. #
    Julie @ Table for Two — March 11, 2013 at 8:37 pm

    wow, this looks so good. i could just take a few of these and eat them as is! or crumble over chili!! LOVE!

  19. #
    Jenny @ BAKE — March 12, 2013 at 2:50 pm

    whichever it is it sounds incredible!

  20. #
    jolie — March 8, 2014 at 7:19 pm

    I make this all the time! Thank you thank you! A real crowd pleaser.

    • Laurie McNamara replied: — March 11th, 2014 @ 1:29 am

      Love it! So glad to hear it Jolie!

  21. #
    John — March 24, 2014 at 10:55 pm

    This looks delicious, but, as a Southerner, I would say that’s nothing short of a cake.


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