Glazed Cornbread Cake

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?

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.

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.

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

Stir until combined.

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.

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.

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.

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

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

…and let it cool completely.

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

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!

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

Honey Maple Cornbread Cake

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

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

Barely adapted from Dine and Dish Honey Butter Cornbread http://dineanddish.net/2011/10/memories-of-tippins-recipe-honey-butter-corn-bread/

Directions:

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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