I’ve reached the moment of truth. For the last few days, I’ve been eating the savory corn and pepper muffins, and now they’re gone. They were spicy, and I love spicy. They had great corn flavor, and plenty of peppery goodness. It was like having a little, pint-sized southwestern visitor in my kitchen, always ready to complement a bowl of soup or creamy macaroni and cheese.
It’s time for a confession. I was cheating on the savory corn muffins, emotionally elsewhere in my thoughts. What I really wanted? My sticky sweet corn bread. It’s time to do the right thing. So here it is, my favorite corn bread recipe. And boy is it ever sweet. It’s like dessert. For those of you who love the bacon grease and the screaming hot cast iron skillet, stay away. This is not for you. But if you love a tender, cake-like, moist corn bread, start baking this now.
I defy you to find one tastier than this. And if you do, send me the recipe!
Honey-Glazed Corn Bread
This recipe is adapted from Sherry Yard’s recipe in Desserts by the Yard
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 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
For the glaze:*
2 tablespoons butter
1 tablespoon honey
1 tablespoon water
1. Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray the foil with pan spray.
2. Sift together the cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. 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, buttermilk. Whisk in the dry ingredients just until combined.
4. Scrape the batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean.
5. Make the glaze: While the corn bread is baking, melt the butter in a medium saucepan. Add the honey and water and whisk until blended.
6. When the corn bread is done, brush with the glaze and allow to cool.
*This particular version is the one I’ve been making lately. It’s identical to Sherry Yard’s recipe except for the glaze, which I’ve toned down considerably. If you’re in the mood for a truly over-the-top, delicious corn bread worthy of a dessert plate, try her original glaze recipe. It calls for 3 ounces unsalted butter (3/4 stick), 1/4 cup honey, and 1/3 cup water. When the corn bread is done, remove from the oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with glaze and allow to cool. Try it both ways!