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Prep time
30 minutes
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Cook time
20 minutes
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makes
one 8x8 in/20x20 cm pan
Author Notes
This sweeter cornbread ratio is delightful all on its own: It's very moist with notes of honey and is delightful for snacking. But paired with a crumbly, buttery streusel and a thick vanilla icing, it heads into coffee cake territory, perfect as a quickbread or snacking cake. You can serve the coffee cake slightly warm, and the icing will be a bit more gooey and glaze-like. Or, you can cool the coffee cake completely, drizzle with icing, and allow it to set until firm and sliceable. Both ways are truly equally delicious. Excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 2022 by Erin Jeanne McDowell. —Erin Jeanne McDowell
Watch This Recipe
Iced Corn Coffee Cake From 'Savory Baking'
Ingredients
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Streusel Topping
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60 grams
(½ cup) all-purpose flour
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40 grams
(½ cup) old fashioned oats
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53 grams
(¼ cup, packed) light brown sugar
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9 grams
(1 tablespoon) yellow cornmeal
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1 pinch
fine sea salt
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1 pinch
cinnamon
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56 grams
(4 tablespoons) cold unsalted butter, diced
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Cornbread
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113 grams
(½ cup) unsalted butter, melted
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30 grams
(2 tablespoons) neutral oil (like canola or vegetable)
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71 grams
(1/3 cup) light brown sugar
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63 grams
(3 tablespoons) honey
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56 grams
(1 large) egg, at room temperature
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138 grams
(1 cup) yellow cornmeal
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120 grams
(1 cup) all-purpose flour
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6 grams
(1 ½ teaspoons) baking powder
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4 grams
(1 teaspoon) fine sea salt
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230 grams
(1 cup) buttermilk, at room temperature
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Thick Vanilla Icing
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113 grams
(1 cup) powdered sugar
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30 grams
(2 tablespoons) heavy cream, plus more as needed
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2 grams
(½ teaspoon) vanilla extract
Directions
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Preheat the oven to 400°F/205°C with the oven rack in the center. Lightly grease an 8x8 in/20x20 cm pan with nonstick spray.
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In a medium bowl, mix the flour, oats, brown sugar, cornmeal, salt, and cinnamon to combine. Add the cold unsalted butter, and use your hands to rub the butter into the mixture until it forms moist crumbs. Set aside.
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In a medium bowl, whisk the melted butter and oil together to combine. Add the egg and brown sugar (if using), and whisk well to combine.
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In a medium bowl, whisk the cornmeal, flour, baking powder, and salt until well combined.
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Add half of this mixture to the bowl with the butter/oil and mix with a silicone spatula to combine. Add half of the buttermilk, mixing with the spatula to incorporate. Repeat this process, adding the remaining flour and buttermilk and mixing just until the ingredients are uniformly combined.
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Pour the batter into the prepared pan and spread into an even layer. Sprinkle the streusel in an even layer over the batter. Bake for 18-20 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean, or with a few moist crumbs.
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Cool at least 30 minutes before slicing to serve warm, or cool completely and serve at room temperature.
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Just before serving, whisk the icing ingredients to combine. The mixture should be thick, but drizzle-able. Drizzle over the coffee cake.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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