Honey Glazed Cornbread (GF)

This luscious Honey Glazed Cornbread is a real crowd pleaser, with nearly everyone going back for seconds. I love it both with and without the honey glaze. It is very moist and pleasantly sweet. When you add the glaze, it is even moister and more decadent! Consider this as part of your Super Bowl noshing or celebrating the Winter Olympics with the Pork and Chorizo Chili recipe I shared last Friday!

Most of my family comes from southern Indiana, with part of the family originating in Kentucky. This makes the foods of my childhood a cross between northern, midwestern, and southern, a true blessing. Today’s sweet cornbread is a blend as well, with enough sugar to balance the buttermilk and a lighter, tender texture that I love.

Cornbread is a point of contention in a lot of the country with a running debate as to which type is better, sweet or savory. People seem to be adamantly on one side or the other, but I personally love both of them. With parents from Indiana and a Midwestern heritage, it’s not surprising that corn always makes me happy, no matter how it is prepared, LOL.

For more information about the evolution of cornbread recipes and the debate of sweet vs. savory, check out this article from the Charlotte Observer. It is a fascinating read.

Traditionally cornbread in the South is more savory, often with cheese. Those in the North generally prefer sweetened cornbread, like they serve at Marie Callender’s restaurants (a chain in the western states) accompanied by delightful honey butter. When I was working in high tech, we would frequent the local Marie Callender’s restaurant and indulge in their amazing pies and always ordered the cornbread no matter what else we were eating – it was that good!

But I daresay this version I am sharing today is even better. It comes from Chef Sherry Yard, who worked with Wolfgang Puck for many years, creating all the incredible desserts for his restaurants and catering his annual Oscar parties! If you watch the Food Network, she is often brought on to judge pastry competitions. She is a remarkably talented chef and just as nice in person as she is on TV.

Since going gluten free, I haven’t been able to enjoy commercial cornbread and it is torture to watch everyone dive into it and not be able to join in. So I wanted to come up with my own version that is safe for those of us who can’t eat gluten.

I recently made this honey glazed cornbread using gluten-free flour for a party and everyone enjoyed it alongside the chili being served. It was a lovely counterpoint to the spicy bites of chili and I appreciated the compliments!

For a luscious, creamy, and sweet style cornbread, this is the recipe that will transcend all others! 

I recommend you serve this alongside a big, steaming hot bowl of my Pork and Chorizo Chili that I shared last Friday. They are wonderful together and make great game day eats! And if you have any cornbread leftover it makes a great snack or lightly sweet dessert!

I hope you all have a terrific weekend. If you are a football fan, enjoy the Super Bowl. If you’re not, the commercials are often worth the price of admission! I’m off to have another slice of this amazing Honey Glazed Cornbread! And I will be serving it along with the Pork and Chorizo Chili I shared last week. They were meant to be eaten together, LOL!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Honey Glazed Cornbread:

• Cornbread: yellow cornmeal, flour, cake flour (or GF flour blend for both), sugar, baking powder, salt, eggs, butter, oil, milk, buttermilk
• Glaze: butter, honey or maple syrup, water

 

PRO Tip:

Bob’s Red Mill has a gluten-free cornmeal perfect for this recipe. You can find it on their website or on Amazon.

 

How to make Honey Glazed Cornbread:

1. Make the Cornbread: Whisk together the dry ingredients; set aside.
2. Whisk together the eggs in one bowl, and in another microwave safe bowl or measuring cup, melt the butter. Slowly whisk the butter into the eggs to warm them gently. Then whisk in the oil, milk, and buttermilk.
3. Whisk the dry ingredients into the milk mixture just until combined with no lumps. Pour the batter into a 9×13-inch (23×33 cm) baking pan lined with foil or parchment and sprayed with pan spray. Bake in a preheated 350°F (180°C) oven for 30 minutes, then spin the pan front to back and continue baking another 10 minutes, until a toothpick inserted in the center comes out clean.
4. Make the Glaze: Melt the butter in a medium saucepan. Add the honey or maple syrup and water, whisking until blended.
5. When the cornbread is done and out of the oven, poke holes all over the top about 1/2-inch apart with a toothpick. Brush the top with some of the glaze while hot. Transfer to a wire rack to cool.

 

PRO Tip:

The glaze is optional. The cornbread is lovely on its own, but the glaze is otherworldly and definitely takes this to a true indulgence!

 

PRO Tip:

If you add the glaze, you definitely want to eat this with a fork. If you pick it up to bite it, your fingers will be very sticky!

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Mixing bowls
• Whisk
• 9×13-inch (23×33 cm) baking pan
• Medium saucepan
• Pastry brush

 

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.

Bob’s Red Mill sells a gluten-free cornmeal that is perfect for this recipe. You can find it on their website or on Amazon.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

  

  

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