my mother made a cake and it looked like cornbread but it had a glaze like coating on top?!

If it was cornbread...I found one recipe for honey glazed cornbread...

http://www.boastfulbaker.com/?p=141

You said it looked like cornbread...so was it cake or cornbread...?

Good luck !!!

Perhaps this is it.The link has a picture of the cake.
You could omit the lemon if you want to. I wouldn't!

Meyer Lemon Cornbread Cake

1 T Meyer lemon zest (from 1-2 lemons)
2 T Meyer lemon juice
1 c low fat milk
4 T unsalted butter
1 ? c all purpose flour
? cup coarse yellow cornmeal
? c sugar
3 ? t baking powder
? t salt
2 large eggs (room temperature)
4 T olive oil
? t vanilla extract

Glaze: (optional)
? c powdered sugar
2 T Meyer lemon juice
Preheat oven to 350 degrees F.

Grease a 9-inch round glass baking dish with butter or nonstick spray.

Zest one large or two small Meyer lemon(s) using a microplane or fine teeth of a box grater – result should be approximately 1 tablespoon of zest. Next cut the lemon in half and juice it, discarding any seeds. You should have between 3-4 T of lemon juice – if not then squeeze an additional lemon half until you have adequate juice. (If Meyer lemons are hard to find then use traditional lemons and increase the sugar level in the cake to ? of a cup.)

Pour milk into a small bowl and add 2 tablespoons of lemon juice. Stir juice and milk together and set aside – milk should slightly curdle forming a type of quick buttermilk.

In a separate small bowl melt butter in microwave (approximately 30 seconds) and then set aside to cool.

In a large bowl combine dry ingredients including flour, cornmeal, sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients – using fingers to break up clumps as you sprinkle. Whisk to combine.

Crack and beat eggs. Add eggs to dry ingredients. Next add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined – a few small lumps are fine. Do not over mix or resulting cake will be tough.

Pour batter into baking dish and spread evenly. Bake at 350 for about 30 minutes or until golden brown around the edges and toothpick comes out with a few moist crumbs.

Remove from oven and slide knife around edges to ensure easy release. Invert cake onto cooling rack and let cool about 20-30 minutes.

If including glaze:

Combine remaining lemon juice (about 2 T) with powdered sugar. Stir together until smooth and thick. Glaze should slip off the end of a spoon with just a little resistance (consistency of maple syrup). Use additional lemon juice (or water) to adjust consistency of glaze as needed.

Return still-warm cake to cake pan. Pour glaze onto top of cake and spread with spatula. Allow cake to cool completely and then slice and serve.

The cake is excellent as is or turn up the spring time by topping with macerated strawberries. Cake holds well when covered tightly with plastic wrap and left on counter, for up to a week if it lasts that long.

http://perfectlyedible.com/2010/03/meyer…

IDK but I'm gonna make that Lemon Cornbread Cake! I'm drooling while copying the recipe! :p

Did it taste like corn bread? Some thoughts are bisquick velvet crumb cake, or carrot cake.

It is the glazed creme cake.