Comments on: A Corn Bread Star

By: Honey-Glazed Cornbread | sel et sucre

Honey-Glazed Cornbread | sel et sucre — Fri, 07 Oct 2011 11:06:20 +0000

[...] Cornbread (adapted from Food Gal) Yield: 9×13″ [...]

By: [bake] honey-glazed spago cornbread

[bake] honey-glazed spago cornbread — Sat, 20 Aug 2011 00:00:28 +0000

[...] seconds and thirds and.. fourths. thanks to spago / “dessert by the yard” and food gal, the recipe’s up for grabs. however, the recipe calls for buttermilk (and do i ever have [...]

By: Tasting Spoons

Tasting Spoons — Wed, 20 Apr 2011 14:27:48 +0000

[...] read the recipe over on FoodGal’s blog last year. It’s from Sherry Yard’s cookbook Desserts by the Yard: From Brooklyn to Beverly [...]

By: Bread Baker’s Appentice Challenge (Week 10) Cornbread

Bread Baker’s Appentice Challenge (Week 10) Cornbread — Sat, 26 Feb 2011 09:25:38 +0000

[...] plenty of ways to spice up a simple bread, by making croutons, a delicious summer salad or even a honey-glazed variation that would make for a great [...]

By: Jenny

Jenny — Sat, 18 Sep 2010 22:36:15 +0000

Rum Glaze

Melt 1 cube of butter in saucepan
Stir in 1/4 cup of water
Add 1 cup of sugar
Bring to a boil for,continue to boil 5 minutes
Remove from heat and stir in 1/2 cup of rum
Make sure your saucepan is large enough, while you are adding rum; it bubbles up 2 times in size.