A Corn Bread Star
When you think of Spago, you think of glitz and glamour.
Of Hollywood stars, and post-Oscar galas.
Of smoked salmon-caviar pizza and decadent tasting menus.
But down-home corn bread?
Not so much.
Well, you should, when it’s this feathery light, tender, and compellingly good.
“Honey-Glazed Spago Corn Bread” is from “Desserts By the Yard” (Houghton Mifflin) by Sherry Yard, executive pastry chef for Wolfgang Puck Worldwide.
OK, corn bread is not technically a dessert. But can you blame Yard for including it in her book when it’s this much of a sure hit? Consider this the summer blockbuster of corn breads. It’s a star turn that you won’t be able to take your eyes — or teeth — off of.
Cornmeal, all-purpose flour, and cake flour combine with eggs, milk, buttermilk, sugar and butter to create a texture that’s moist, airy, yet pleasantly chewy.
After removing the baked corn bread from the oven, you poke holes all over it like you would with an old-fashioned lemon tea cake. Then, brush on a glaze of water, honey, and more butter. The glaze seeps into the cornbread, making it even more moist and rich. It also gives the corn bread a subtle gloss, as well as a lovely whisper of sweetness.
Yard writes in her book that the corn bread is a favorite of the San Antonio Spurs. Apparently, whenever the team is in town to play the Lakers, members head to Spago Beverly Hills for sustenance. Spago’s Executive Chef Lee Hefter whips up a Southern feast of smothered pork chops, fried chicken, collard greens, mac & cheese, ribs, mashed potatoes, creamed corn, green beans, and brisket. The Spurs always save room for Yard’s corn bread. And she always makes enough for them to tote some home, too.
If only there was an Academy Award for “best corn bread.” Hands down, this would be the one.
Honey-Glazed Spago Corn Bread
(makes one 9-by-13-inch pan)
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 glaze:
3 ounces (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water
Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9-by13-inch baking pan with aluminum foil and spray foil with pan spray.
Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.
In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined.
Scrape 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.
To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water, and whisk until blended.
When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.
From “Desserts By the Yard”
Food Gal's RSS feed.
Wednesday, 15. July 2009 6:00
This looks incredible. I have no problem imagining this as dessert with a few fresh blackberries.
Wednesday, 15. July 2009 7:10
Ooh, it looks so tender and…corny. In a good way! I second the fresh berries.
Wednesday, 15. July 2009 8:13
I’ve lots of cornbread recipes but had never try out one yet! I think I have to make an arrangement for this. Because too many things I wanted to try out, ha ha! Greedy me! Yours one look yummy! The thickness is just right.
Wednesday, 15. July 2009 8:53
Oh that looks so good. Another recipe to save. The scallops the other day looked amazing and I’m still waiting to have a little extra time on my hands to make the chocolate chip cookies.
Wednesday, 15. July 2009 8:57
Did you taste the corn bread without the glaze? Is the texture already moist? My family doesn’t care much for glaze…
Wednesday, 15. July 2009 9:43
It’s impossible to not succumb to a bread that whispers of sweetness and glazed!!
I don’t know if it’s a classical dessert but is so perfect for teatime with butter or with soft jams
Cheers!
Gera
Wednesday, 15. July 2009 10:40
We love cornbread. My husband usually makes it. I appreciate a slightly sweet cornbread. Lovely picture and recipe!
Wednesday, 15. July 2009 10:41
Oh..and we especially love Dave’s famous chili with cornbread.
Wednesday, 15. July 2009 11:25
Tuty: Yes, I did try a smidgen of the corn bread sans glaze, and it is still pretty moist. The glaze is not very heavy or over-the-top sweet, so your family might be OK with it. It does add a lovely touch of sweetness, much more subtle than if you were to just drizzle on plain honey.
Wednesday, 15. July 2009 12:05
It looks so moist and delicious! I’m a big cornbread lover!
Cheers,
Rosa
Wednesday, 15. July 2009 12:43
Cornbread as a dessert? Interesting. We love cornbread as a side to anything. Especially when it’s nice and sweet.
Wednesday, 15. July 2009 16:38
I am loving this recipe (and the picture made me drool a little). I like the idea of the light glaze because I love honey on my cornbread, but sometimes drizzling really overpowers the corn.
Thanks!
Wednesday, 15. July 2009 18:07
Looks so cute and tempting! I just want to grab that bite size bread and spread some cherry jam on it. YUM!
Wednesday, 15. July 2009 20:18
I’ve never been a fan of cornbread, although everyone else in my family just loves it. But cornbread as a dessert? Maybe that will work LOL. It sure looks delicious. I agree with the other commentor about adding some fruit. I bet that would taste great.
Thursday, 16. July 2009 21:42
I will eat cornbread no matter what course it is pegged; I can’t describe how much I want this glazed cornbread right now!
Monday, 20. July 2009 16:20
I made the cornbread yesterday and it received a stamp of approval from the entire family
I halved the recipe and bake it on 8×8 inch pan. I didn’t put any glaze and the bread is still moist and tender the next day.
This recipe is a keeper! Thanks, Carolyn