Cornbread Ya’ll

I must have been super out of it the other night..while cleaning up from dinner I realized I left my ear of corn on the stove. I clearly saw my whole family eating their corn..but I never thought..mmmmm..where is my corny goodness. Maybe it was my ass telling me to slowly step away from the carbs. Regardless of my lack of brain, in good conscious I couldn’t throw it away. So like the foodie I am, I instantly started thinking what I could bake with it. The easiest solution was cornbread! Not the jalapeno kind..but sweet cornbread! I know sweet cornbread is not authentic, but I like mine sweet so I’m gonna make it sweet damn it!
This ain’t no Jiffy cornbread mix y’all!!!! This southern dish is for you Peter


1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 ear of corn (kernels cut of cob)

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Stir in corn kernels. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

1 cup confectioners sugar

2 tablespoons honey

2 tablespoons milk

combine all ingredients and stir until smooth

Pour glaze over cornbread…mmmmm …if you let it sit overnight the glaze will just soak into the cornbread and make it super moist!!!
Inspired from All Recipes


  1. 1
    noble pig says:

    Just amazing and I’m starving right now so this is just not helping!

  2. 2
    Kristen says:

    Looks good. I love a yummy sweet corn bread!

  3. 3
    Clumbsy Cookie says:

    This is such an interesting recipe! Forgetting that corn was a good thing after all! It looks very moist Leslie!

  4. 4
    Peter M says:

    Leslie, I really dig this Southern stuff as it’s so foreign for us up here. Ya’ll keep on bakin’ & cookin’ like a good southern belle, ya here?

    Thanks for the shout out and Happy Cookin!

  5. 5

    Drool 🙂
    I’ve been reading a lot of cornbread posts debating rather it should be sweet or not. I’m with you on this: everyone shoud have their cornbread exactly how they love it.

  6. 6
    Dhanggit says:

    you are really clever leslie!! i love this ..anything with corn i’ll put them straight in my mouth hehehe

    ps, what’s up ..i know you are waiting for my email..everytime i start writing it up..i have nuisance phone calls grrrr 🙂 guess you have to wait LOL

    kisses and have a great day dear

  7. 7

    Wow Leslie,
    This cornbread looks fabulous! We love cornbread around here, so I know it’d be a hit! Great recipe!

  8. 8

    never would have thunk it, nope.
    honey glaze on cornbread good thinking girl!

  9. 9

    I love the glaze on top. Cornbread and Honey are always a good blend!!


  10. 10

    Oh wow! That’s my kind of cornbread. I love it sweet, no jalapenos for me. Definitely saving this one!

  11. 11

    if you’re gonna go sweet, go all the way! heck, this could be dessert for me! 🙂

  12. 12
    Bridgett says:

    You sold me on the honey glaze. Someone would have to hide this from me since I would end up picking at it all day.

  13. 13

    I adore cornbread and this sounds incredible!!!

  14. 14

    Oh wow, that looks good!

  15. 15

    I LOVE cornbread…as in, I can devour 10 muffins and still have room for more :D. I like your no-wasting recipe. I’ve never thought about glazing cornbread, but it sounds heavenly! These would make a great snack right about now…yummy :D.