How to Make Chuck Wagon Cornbread
Get the Recipe: Chuck Wagon Cornbread
Toast the Cornmeal
Reserve the Corn Kernels
Flavor the Milk
Grind the Dehydrated Corn
Prepare the Batter
Fill the Tin Cans
Bake, Glaze and Serve
Remove the cornbread from the oven and set the cans or jars on wire racks to cool for 10 to 15 minutes. With a fork or a skewer, poke holes into each cornbread; this will allow the syrup to soak into the bread. With a pastry brush, liberally paint the tops of the breads with buttery vanilla-bourbon glaze.
Hedy Goldsmith is an award-winning pastry chef and author of Baking Out Loud.