Cornbread Tres Leches with Maraschino Popcorn

cornbread tres leches with maraschino cherry popcorn // Glazed & Confused

I've been surrounded by corn lately.

No really, I poured corn kernels all over myself in a "corn crib" a few weeks ago and I swear I found a piece of corn lodged in between my car seats or just casually chilling in my shoe every other day. I probably shouldn't be annoyed, considering the fact that I have a whole Facebook album devoted entirely to pictures of me and corn, but wanted corn kernels are taking over my life and driving me crazy. The strangest part about this whole corn situation is that I don't even like corn that much. 

cornbread tres leches with maraschino cherry popcorn // Glazed & Confused

I'm currently in the process of planning the ultimate Thanksgiving dinner and between all of the stuffing, potatoes, mac and cheese, bread (and butter) recipes I'm sifting through, I've got carbs on my mind. My current dilemma is over breads, because these pretzel parker rolls and this harvest focaccia and the thought of hot buttery cornbread all sound equally delicious. I was this close to saying screw it and deciding on all three, but that would be overkill for my oven AND my thighs, so I decided to make cornbread this weekend. Things took a turn for the sweeter side really quickly and before I knew it, I was brainstorming how to deploy my cornbread into desserts. 

Cornbread trifles? Nah, Molly made those. Cornbread bread pudding? That's already been done. Then it hit me, cornbread tres leches has the potential to warrant the reaction of a handful of 100 emojis and, despite it being a bit reachy, doesn't it just make sense? Tres leches is Mexican. Corn plays a huge role in Mexican cuisine. Graham Blackall is a genius. (Joking!) So I did it. And it's kinda the best tres leches that I've ever had. Far too often, I find tres leches to be cloyingly sweet, but the cornmeal adds a much needed balance that catapults tres leches into the upper echelons of dessert enjoyment. 

maraschino cherry popcorn // Glazed & Confused
cornbread tres leches with maraschino cherry popcorn // Glazed & Confused

I know what you're thinking right now. "Uhm.... popcorn?" To be honest, there's really not more reason than me want to be as corny as possible. (Get it?) In all seriousness, I've always been a tad bit disgusted when people cover their tres leches in cool whip and maraschino cherries. Even though I'm the epitome of dessert trashiness at times, imitation whipped cream and cherries straight from a jar is just a little too uninspired for me. To sustain the utmost level of corniness in this dessert, I decided to top the cake with a marshmallow whipped cream and white chocolate-cherry glazed popcorn. 

Off kilter, maybe. Delicious? Oh yes.  

cornbread tres leches with maraschino cherry popcorn // Glazed & Confused

Cornbread Tres Leches 

(adapted from this lovely recipe)

  • 2 14oz. cans sweetened condensed milk 
  • 3/4 cup evaporated milk
  • 2 cups heavy cream
  • a dash of cinnamon 
  • 1 cup yellow cornmeal
  • 3 cups all-purpose flour
  • 1 1/3 cup sugar 
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt 
  • 2/3 cup vegetable oil
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons honey or agave 
  • 4 eggs, beaten
  • 2 1/2 cups whole milk


In a large bowl, combine the condensed milk, evaporated milk, heavy cream, and cinnamon. Whisk the mixture until completely smooth. Remove 1 1/2 cups of the mixture and refrigerate; you'll use this for plating when you serve the tres leches. Set the rest of the liquid mixture aside; this will be used to soak the cornbread. 

Preheat oven to 350F and grease and flour a 9x13 baking dish. 

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Once combined, add in the oil, melted butter, honey, eggs, & milk and stir. Pour the mixture into the prepared pan and bake for 45 minutes. 

Using a skewer or straw, poke holes throughout the warm cornbread. Pour half of the milk mixture from earlier over the cornbread. Once the bread is soaked, pour the remainder of the milk mixture on the cake and refrigerate for at least 4 hours, preferably overnight. (The longer the flavors can mingle, the better!)

When you're ready to serve, whip up a batch of the whipped cream and top the tres leches with it and the cherry popcorn. Before plating the tres leches, pour a layer of the milk mixture that you set aside in the refrigerator on the plate for extra triple milky goodness. 

Marshmallow Whipped Cream

  • 1 1/2 cups heavy cream
  • 1 7oz. container marshmallow cream 


Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add in the marshmallow cream and whip until fully combined. 

White Chocolate Cherry Popcorn

(inspired by Jessica!) 

  • 5 cups popcorn (from a bag or popped yourself, just don't use movie theatre butter lol) 
  • 1/2 cup white chocolate
  • 3/4 cup powdered sugar
  • 1 tsp. vanilla paste or extract
  • 1 tablespoon milk
  • 2 tablespoons maraschino cherry syrup (from the jar) 


Place the popcorn in a large mixing bowl. 

Melt the white chocolate over a double broiler or in the microwave. If using microwave, make sure to heat the chocolate in 30 second intervals, stirring after each time. Pour over the popcorn. 

In a small bowl, combine the powdered sugar, vanilla, milk, and cherry syrup and mix until a glaze forms. Pour over the popcorn. 

Mix the popcorn until all pieces are thoroughly coated. Transfer the mixture to a wax paper-lined baking tray and place in the freezer for about 30 minutes to set the chocolate before removing to serve 

Dark Chocolate, Pistachio, and Cherry Granola (+ a giveaway!)

dark chocolate, pistachio, and cherry granola // Glazed & Confused

Let's talk about Izy

If you're not familiar with Top With Cinnamon, I'm feeling terribly sorry for you right about now. Izy's blog is preeeeettty badass. (Okay, much more than just pretty badass, it's totally, absolutely, one hundred percent badder than all of the asses ever. Including Kim and Nicki and Iggy and J.Lo's.) Izy's also British.... and I have this fantasy that if/when I ever meet her IRL, I'll instantly objectify her accent (out of pure love) and probably hound her about whether or not she knows a friend of a friend of a friend of a friend of a friend who knows a One Direction boy. 
Best of all, Izy's freaking EIGHTEEN and just released the most equally as badass cookbook!!! File under: life goals slash productive-things-I-could-have-been-doing-at-18-but-I-was-too-busy-doing-this

I bought Izy's book, Top With Cinnamon, on my trip to New York and spent the whole three hour flight home reading and rereading each and every recipe until I forced myself to call for more blue chips out of pure hangry rage. (Thanks jetBlue, you are bae.) Seriously y'all, this cookbook is LEGIT. The pictures. The words. The food. THE EVERYTHING. I keep it out in my kitchen to flip through it whenever I need some inspiration or try to figure out what an 'aubergine' is. Spoiler alert: it's an eggplant. 

I'm giving away a copy of Top With Cinnamon by Izy Hossack!

I love Izy's book so so so much, that I'm giving away a copy today! You can enter through the widget below and by commenting on this post telling about one of your personal favorite cookbooks. I want to hear all about the ones that you swear by, because that's exactly how I feel about Top With Cinnamon. (This is in no way sponsored, I'm just a really excited fangirl.) 

The cookbook is full of so many amazing recipes. Luckily for me, it's pretty sweet heavy, but there's a good chunk of savory in there too — I like to call this real food, pre-dessert. No but really, I would do naughty things to this halloumi, quinoa and pomegranate salad, y'all.

dark chocolate, pistachio, and cherry granola // Glazed & Confused
dark chocolate, pistachio, and cherry granola // Glazed & Confused

I'm not the biggest breakfast person, but Izy's granola recipe got me hooked on having a supercute yogurt parfait almost every morning before school because it's that damn good. Screw all of the oven madness, her granola is made by toasting oats and almonds on your stovetop for a hot minute, mixing in some coconut oil and a natural sweetener like agave or honey, et voila! Granola in ten minutes flat. After making her original mixture, I used that same process and made my own wintery mix, complete with pistachios, dried cherries, and chopped dark chocolate because chocolate for breakfast is the ultimate morning win. Cop the recipe below and I'm sure you'll be joining me in my usual granola happy dance I do every morning. 

dark chocolate, pistachio, and cherry granola // Glazed & Confused

Dark Chocolate, Pistachio, and Cherry Granola 

(adapted from Top With Cinnamon

  • 2 cups old-fashioned oats
  • 1/2 cup roasted salted pistachios, coarsely chopped
  • 3 tablespoons coconut oil
  • 3 tablespoons agave nectar or honey 
  • 1 tablespoon chia seeds (optional, but #health) 
  • 1/2 cup dried cherries, chopped
  • half a bar (1.75 oz or 50g) quality dark chocolate, chopped


Place the oats and chopped pistachios into a pan. Toast over high heat for for 5 minutes, stirring occasionally. Make a well in the center of the pan and add in the coconut oil and agave. Stir until the whole mixture is evenly coated. 

Remove the pan from heat and let the granola cool for 5-10 minutes. Once slightly cool, add the chia seeds, dried cherries, and dark chocolate. Stir the mixture quickly to combine. (The chocolate will begin to melt, but this coats the granola with extra chocolatey flavor.) Once thoroughly mixed, serve the granola or transfer to a tightly-sealed container to store. 




Peanut Butter Cup Pots de Creme

peanut butter cup pots de creme // Glazed & Confused

I think it's common knowledge that the combination of peanut butter and chocolate is one of the more important discoveries in human history. No really, who doesn't like the marriage of creamy (or crunchy) peanut butter and smooth, decadent chocolate? If you don't, I'm not sure if we can be friends. Sorry not sorry.

Although M&M's or Hershey's Kisses would probably considered the Mecca and Medina of American candy culture, the absolute orgasmicness (definitely not a word) of this wonderful flavor combination is the basis of the best candy in the world: the Reese's peanut butter cup. I know a thing or two about Reese's, considering that I practically grew up on them. My love was pretty intense at one point: my friend Connor and I used to text one another every time a Reese's pumpkin or Christmas tree or egg would pop up on shelves at our local supermarket. Talk about dedication. (Call me crazy, but don't the special holiday varieties just taste SOMUCHBETTER than the normal ridged peanut butter cup? I mean, I'll gladly take both, but the eggs are where it's at.) 

spreadable reese's!!!! // Glazed & Confused
spiced cocoa glazed peanuts  // Glazed & Confused

It was recently brought to my attention that spreadable Reese's is a thing. No, not the Reese's brand of peanut butter that you can get at the store and spend the next four days hating yourself for eating six straight spoonfuls of in a single sitting. Instead, Reese's went out and changed the game by making a Reese's-flavored peanut butter dip. Think Nutella, but Reese's-fied. 

After a late night trip to the holiday aisles of my local Walmart for peppermint everything, I went to go pick up some regular peanut butter for my daily banana + pb obsession that will never ever die. I was reaching up for my usual Jif Natural (with honey, of course) and then I saw it with my own two eyes: Reese's spread in the flesh. 

peanut butter cup pots de creme // Glazed & Confused
peanut butter cup pots de creme // Glazed & Confused

No lie, I was pretty weary over how it would compare to its candy counterpart, but a single teaspoonful had me dreaming about biting into a big ole Reese's cup, ridges and all. Seriously, this stuff is next level. I dropped everything I was doing and immediately baked my little heart away. 

These peanut butter cup pots de creme one of the most satisfying desserts I've made in a while. Although pots de creme don't meet the varying temperature requirement on my dessert craveworthy-ness chart, they're one of my absolute favorite sweets. Super creamy, sinful and delectable, and really easy to boot! It's simple: mix hot cream and milk with some peanut butter and chocolate, then pour that over eggs yolks before being baking in baby cups halfway submerged in water. A quick three-hour chill sets the custards, and then they're ready to roll. I topped them off with some fresh whipped cream, chopped peanut butter cups, and spiced cocoa-glazed peanuts for balance and an extra crunch. If these aren't perfect,  don't know what is. 

If I haven't convinced you enough to have you mentally going through your fridge looking to see whether or not you've got all of the ingredients or you need to make a quick grocery run, I'm pretty concerned. Take my word: these are important. If peanut butter, isn't your thing, no worries! This recipe is an absolute showstopper and would work great with Nutella, salted caramel, peppermint bark, or even Valrhona Dulcey! Any which way you choose, just make it. I promise you'll understand.

peanut butter cup pots de creme // Glazed & Confused

Peanut Butter Cup Pots de Creme

  • 2 cups heavy whipping cream
  • 1/2 cup whole milk
  • 3 oz. creamy peanut butter 
  • 3 oz. Reese's chocolate peanut butter spread
  • 1/2 cup semisweet chocolate chips
  • 6 large egg yolks
  • 1/3 cup sugar


In a medium saucepan, combine the cream and milk over medium heat. Once the mixture is heated to a simmer, remove from the heat and stir in peanut butters and chocolate. Let the mixture melt and stir together until smooth. In a medium bowl, whisk together the egg yolks and sugar. Gradually add the hot mixture into the egg mixture, making sure not to cook the eggs. 

Preheat oven to 325F. Pour the mixture into 8 4-oz. serving jars and place in a deep baking pan. Fill the pan with hot water until the water reaches halfway up the jars. Bake about 45 minutes, until the custard is set, but still jiggles. Chill in the refrigerator for a tleast 3 hours before serving. Top with fresh whipped cream, peanut butter cups, and spiced cocoa glazed peanuts. 

Spiced Cocoa Glazed Peanuts 

  • 1 cup hot water 
  • 1/2 cup sugar 
  • 1 1/2 cup roasted salted peanuts
  • 1 tablespoon unsweetened cocoa powder
  • 3 teaspoons chili powder
  • 1/4 tsp. cayenne


In a saucepan, combine the hot water and 1/4 cup of sugar until dissolved. Add the peanuts and let soak for 10 minutes. Remove from the water and add the dry ingredients to coat. Place the nuts on a baking sheet and bake at 350 for 10-15 minutes.