Cornbread like cake smothered in a honey-maple-butter glaze. Simply amazing!
Course Breads & Baked Goods
Cuisine American
Keyword corn meal, cornbread, honey, maple syrup
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 24servings
Calories 235
Author Laurie McNamara
Ingredients
1½cupsunsalted buttermelted and cooled and divided
2cupsunbleached all-purpose flour
2cupscornmeal
2tablespoonsbaking powder
1teaspoonbaking soda
1teaspoonkosher salt
2cupswhole milk
4largeeggs
1/4cuphoney
1/4cupreal maple syrup
Instructions
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.