SWEET CORNBREAD CAKE

This Sweet Cornbread Cake is the perfect fusion of cake-like texture and cornbread flavor. It’s moist, tender, and sweet enough to be a stand-alone dessert or served alongside your favorite savory dishes. This recipe is sure to become a family favorite for both weeknight dinners and festive occasions!

The first time I made this Sweet Cornbread Cake, it was supposed to accompany chili, but it quickly stole the spotlight! My husband couldn’t stop raving about how it tasted like the perfect combination of cornbread and dessert. Now, it’s a must-have at every family gathering, and even my kids request it with a dollop of honey butter on top.

Why You’ll Love Sweet Cornbread Cake

•Versatile: Delicious as a dessert or paired with savory meals like chili or barbecue.

•Moist and Tender: Perfectly sweet and soft, with a melt-in-your-mouth texture.

•Simple Ingredients: Made with pantry staples, so it’s easy to whip up anytime.

•Crowd-Pleaser: Loved by adults and kids alike!

Ingredients Notes For Sweet Cornbread Cake

•Cornmeal: Gives the cake its signature cornbread flavor.

•Flour: Adds structure and balances the cornmeal.

•Buttermilk: Ensures a moist and tender crumb; substitute with milk and lemon juice if needed.

•Honey or Sugar: Provides sweetness that elevates the flavor.

•Butter: Adds richness and moisture.

•Eggs: Binds the cake and gives it a light, fluffy texture.

Recipe Steps

1.Preheat and Prepare:

•Preheat your oven to 350°F (175°C).

•Grease a 9×9-inch baking pan or line it with parchment paper.

2.Mix Dry Ingredients:

•In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, ½ cup sugar (or ¼ cup honey), 1 tablespoon baking powder, and ½ teaspoon salt.

3.Combine Wet Ingredients:

•In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, and ¼ cup melted butter.

4.Blend and Bake:

•Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

•Pour the batter into the prepared pan and smooth the top.

•Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

5.Cool and Serve:

•Allow the cornbread cake to cool in the pan for 10 minutes before transferring it to a wire rack.

•Serve warm with honey butter, maple syrup, or alongside your favorite savory dishes.

Storage Options

•Room Temperature: Store in an airtight container for up to 2 days.

•Refrigerator: Keep refrigerated for up to a week.

•Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Variations & Substitutions

•Cheesy Cornbread Cake: Add ½ cup shredded cheddar cheese for a savory twist.

•Jalapeño Kick: Mix in diced jalapeños for a spicy version.

•Gluten-Free: Use a gluten-free flour blend to accommodate dietary needs.

SWEET CORNBREAD CAKE

5 from 1 vote

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Course: Dessert, Side Dish

Kitchen: American, Southern-Inspired

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 10 slices

Ingredients

 

1x2x3x

• ▢ 1 cup all-purpose flour
• ▢ 1 cup cornmeal
• ▢ 2/3 cup granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 1 cup whole milk
• ▢ 1/4 cup honey
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat Oven:
• Preheat your oven to 375°F (190°C). Grease and lightly flour an 8x8-inch baking dish or round cake pan.
• Mix Dry Ingredients:
• In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
• Combine Wet Ingredients:
• In a separate bowl, whisk together the melted butter, eggs, milk, honey, and vanilla extract until smooth.
• Make the Batter:
• Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
• Bake:
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve:
• Allow the cornbread cake to cool slightly before slicing. Serve warm or at room temperature.