Mini Glazed Lemon Corncakes

mini-glazed-lemon-corncakes.jpgHoly Moly, these Mini Glazed Lemon Corncakes are fab!! {TWO exclamation points.} Dense, moist, lemony, sweet. Here’s the brainstorm… first, a too-large bag of cornbread mix in the pantry, left over from Easter. Next, lemon tree, loaded with fruit. I was on my 3-mile Sunday walk (good girl), pondering cooking (natch). There HAD to be something to make with those two things. Turns out, there is…

Important tool #1 —  Wilton paper baking cups. Not the same as muffin papers. These have straight-up sides. By filling them only halfway with batter, the cups had room to pool the glaze. You don’t want your crowning glory to dribble off the top. The paper peels beautifully; if you want to serve these cakes sans cup, you won’t wreck them.

Important tool #2 – the mix. You could probably do the scratch thing, but for this recipe, I used the mix.

Disclaimer:  if you hate people who say they only watch Public Television, you’ll then hate me — I tend to spout off that we NEVER have baking mixes in the house. Except, I saw that we DO. A big-ass TWO POUND BAG of this, boy am I a liar.

Larry’s comment?  “Are they too small?” But he said that before he ate one. They are fairly filling, but you tell me once you try.  And note, these are sweets. Dessert. Or a snack. Not something to dunk in soup.

Glazed Mini Lemon Corncakes

  • 1 1/2 cups dry Marie Calendar cornbread mix
  • 2 Tablespoons sugar
  • 1/4 cup fresh-squeezed lemon juice
  • 1/2 cup water
  • 2 Tablespoons fresh lemon zest
  • Glaze (recipe below, prepare while cakes are baking)

Preheat the oven to 375 degrees F.  In a medium bowl, blend the cornbread mix with the sugar.  In a measuring cup, mix together the lemon juice, water and zest. Pour into the dry ingredients and blend just until wet. Don’t over-mix.

Place 6 to 8 Wilton paper baking cups onto a cookie sheet.  Fill each at least half full with batter.  (You can decide if you want six larger ones or eight smaller ones.)  Bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

Remove from oven.  Immediately poke each cake three or four times with a toothpick.  Top each hot cake with a spoonful of glaze, divide it evenly amongst the cakes.  It will soak in.  Allow to cool completely before serving.  Makes 8 mini cakes.

Glaze: 1/3 cup sugar and juice of one lemon, 1 tablespoon zest, mixed together.

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{ 6 comments… read them below or add one }

1 Melissa April 7, 2013 at 2:31 pm

FYI, an 8.5 oz. box of Jiffy cornmix equals approx. 1 1/2 c. (in case you can’t find the suggested brand).

2 Worth The Whisk May 3, 2012 at 8:37 am

Sue — easy. I found them at Bed, Bath & Beyond as well as Party City, but you can also just order them online. The post has links directly there.

3 sue May 2, 2012 at 9:32 am

Now I have to go find some Wilton paper baking cups.

4 Worth The Whisk May 1, 2012 at 4:00 pm

Crystal, I grew up on Jiffy, as well. And I’m still here, LOL.

5 The Duo Dishes May 1, 2012 at 3:55 pm

We both grew up on Jiffy cornbread, and we both still use it when we want cornbread. Nothing wrong with a mix!

6 Diane {Created by Diane} May 1, 2012 at 2:02 pm

YUM, I love cornbread and with a lemon glaze….sounds delicious.

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