Maple Pecan Corn Cake with Pecan Glaze

“I like to use my Gran’s cast iron. This recipe is made to fit just that.”

Photography By Aaron Snow | October 25, 2017

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup heavy cream or buttermilk
  • ½ cup dark brown sugar
  • ½ teaspoon salt
  • ¼ cup melted butter for batter
  • ¼ cup melted butter for skillet
  • 1 cup maple syrup
PECAN GLAZE
  • 2 cups good pecans
  • ½ cup butter
  • 1 cup dark brown sugar
  • ¼ cup whiskey *optional

Preparation

Preheat your oven to 425 degrees Fahrenheit. Put ¼ cup of butter in your cast iron, then put that in your oven while you are making the batter. In a bowl, beat your eggs, add the melted butter reserved for batter, and add the sugar. Next add the heavy cream, then the remaining dry ingredients. Get out all the lumps and then pour batter into skillet of hot, bubbling butter to activate the baking powder. This gives your cake a crunchy crust. Drizzle the top with the maple syrup. Bake for 20-25 minutes. This will give you time to make the glaze.

PECAN GLAZE

“A wise Southern lady once said, “What’s the difference between a pecan and a PEE-CAN? About 25 bucks a pound.”

Toast the pecans in a pan, about a minute or two. Next, melt the butter, then melt the sugar in the butter, then finish with the whiskey. Drizzle this mix right on top of the corn cake while it’s hot so that it soaks right in.

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup heavy cream or buttermilk
  • ½ cup dark brown sugar
  • ½ teaspoon salt
  • ¼ cup melted butter for batter
  • ¼ cup melted butter for skillet
  • 1 cup maple syrup
PECAN GLAZE
  • 2 cups good pecans
  • ½ cup butter
  • 1 cup dark brown sugar
  • ¼ cup whiskey *optional
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