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Corn Pudding with Honey Lime Glaze

This butter-honey glazed cornbread is easy to make and hits all the right flavor notes. It’s sweet and moist with the right amount of corn flavor.

The butter-honey glazed cornbread thing came completely out of the blue. My husband was making chili two weekends ago and we both agreed that we needed cornbread to go with it (not to mention copious amounts of sour cream, shredded cheese, and avocado — but that’s just us). Not having a go-to cornbread recipe in my collection, I began looking for a Cook’s Illustrated recipe that my cousin had been raving about. I was certain the recipe would make a mean cornbread, as my cousin does not screw around in the kitchen, but it called for frozen corn and a food processor, and I just wasn’t feeling that.

I took a quick peak at a Smitten Kitchen cornbread recipe, that was far less complicated than the cook’s one, only to discover it was Dorie Greenspan’s. and then it hit me: umh, duh, I could develop my own cornbread recipe and quit with this internet recipe goose chase. And so I did (but not before taking a look at King Arthur’s recipe — you know, just to make sure I understood the cornbread landscape — but then I went to work).

I decided to use some homemade cornmeal in my recipe (ie: corn that my husband grew and ground). FYI, that makes me sound way more DIY than I actually am, so please don’t get the wrong idea here. My husband’s cornmeal was pretty coarsely ground which ended up giving the bread a bit of a bite and chew. I knew I wanted my recipe to have some brown sugar in it (like the Cook’s one), and buttermilk (like Dorie’s and Cook’s). But most important of all, I wanted my cornbread to be moist and oil always delivers on that front, so I did an oil/melted butter combo. I also knew I wanted the sweetness of a honey glaze, and a combo of butter and honey gave me that.

And, voila, guys. I had created my (and i’m hoping your) ideal cornbread: super easy to make, corny-tasting (with a bit of a crunch) from the “homemade” cornmeal, extra-moist (from the butter oil, glaze, and some yolks that I just had to throw in for good measure), molasses-y and sweet (from the brown sugar), and tender as all get out from the buttermilk. No, you do not need a husband who grinds corn for you in order to make this recipe (and I’m hoping you won’t tell anyone about that anyway — it’ll ruin my image), but, yes, you should think about making it some time soon — along side some chili, sour cream, cheese . . . you get the picture.


4 cups of fresh corn kernels (about 5-6 ears of corn)
1/4 cup of sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 cup melted unsalted butter
3 tablespoons honey
Zest and juice of 1 lime
Chopped green onions for garnish

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Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
In a blender or food processor, combine 2 cups of corn kernels with sugar, flour, baking powder, and salt, blending until smooth.
Add eggs, heavy cream, milk, and melted butter to the mixture, and blend until well combined.
Stir in the remaining 2 cups of corn kernels by hand.
Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the top is golden brown and the center is set.
While the pudding is baking, prepare the glaze by whisking together honey, lime zest, and lime juice in a small bowl.
Once the pudding is done, let it cool slightly, then drizzle with the honey lime glaze.
Garnish with chopped green onions before serving.

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